Cranberry Quick Bread with Raisins and Hazelnuts

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

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Nutritional Information

Amount per serving
  • Calories: 162
  • Calories from fat: 23%
  • Fat: 4.2g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 1.8g
  • Protein: 2.6g
  • Carbohydrate: 29.6g
  • Fiber: 1.6g
  • Cholesterol: 13mg
  • Iron: 1mg
  • Sodium: 112mg
  • Calcium: 27mg

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

  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.
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