Cranberry Quick Bread with Raisins and Hazelnuts

recipe
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.

Yield:

16 servings (serving size: 1 slice)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

Preheat oven to 350°.

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.

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.

Note:

November 2002
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