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Cranberry Quick Bread with Raisins and Hazelnuts

Yield 16 servings (serving size: 1 slice)
The batter is a pale tan, but the finished bread is a rich golden brown. The fruit in this easy quick bread helps it stay moist. You can use walnuts in place of the hazelnuts.

Ingredients

  • 1 1/3 cups all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 cup sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup apple juice
  • 3 tablespoons vegetable oil
  • 1 teaspoon grated orange rind
  • 1 large egg
  • 1 1/3 cups chopped fresh cranberries
  • 1/3 cup golden raisins
  • 1/4 cup chopped hazelnuts
  • Cooking spray

Nutrition Information

  • calories 162
  • caloriesfromfat 23 %
  • fat 4.2 g
  • satfat 0.6 g
  • monofat 1.6 g
  • polyfat 1.8 g
  • protein 2.6 g
  • carbohydrate 29.6 g
  • fiber 1.6 g
  • cholesterol 13 mg
  • iron 1 mg
  • sodium 112 mg
  • calcium 27 mg

How to Make It

  1. Preheat oven to 350°.

  2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt) in a large bowl; make a well in center of mixture. Combine juice, oil, rind, and egg; add to flour mixture, stirring just until moist. Fold in cranberries, raisins, and hazelnuts.

  3. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.