Fruit sweet and sugar free - cranberry banana walnut brea

Yield: 2 loaves -----

Ingredients:

1/2 c Walnuts 1 1/2 c Fresh or frozen cranberries ------------------------------DRY INGREDIENTS------------------------------
2 1/2 c Unbleached white flour 1 ts Baking powder
1 ts Cinnamon 1/2 ts Salt
1 ts Baking soda ------------------------------WET INGREDIENTS------------------------------
1/2 c Fruit sweetener 3 tb Unsweetened orange juice
1/2 c Oil 1/2 ts Vanilla extract
1/4 ts Grated orange zest 1 c Mashed ripe bananas
2 Eggs

Instructions:

Preheat the oven to 350 degrees. Lightly spray two loaf pans with lecithin spray. Toast the walnuts in the preheated oven for 7-10 minutes stirring occasionally. Allow the nuts to cool. Then coarsely chop them with a knife or using a pulsing action in a food processor and put them aside. Wash and sort the cranberries coarsely chop them with a knife or with the pulsing action in a food processor and put them aside. Sift the dry ingredients together. Use an electric mixer on medium speed to whisk together the sweetener oil and orange zest until thickened about five minutes. Add the eggs one at a time beating well after each addition. Reduce speed and stir in the orange juice vanilla and mashed bananas. On low speed slowly add the sifted dry ingredients walnuts and cranberries. Mix just until blended being careful not to over mix. Pour the batter into the prepared loaf pans. Bake the loaves on the middle shelf in the preheated oven for 50-60 minutes until a toothpick inserted in the center of each loaf comes out clean. Cool the loaves slightly before removing them from the pans and cooling them on a wire rack. Wrap the cooled loaves in plastic wrap and let them sit for a few hours to overnight at room temperature before slicing.