Rating: 5 stars
4 Ratings
  • 5 star values: 4
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2002


Recipe Summary

16 servings (serving size: 1 slice)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

162 calories; calories from fat 23%; fat 4.2g; saturated fat 0.6g; mono fat 1.6g; poly fat 1.8g; protein 2.6g; carbohydrates 29.6g; fiber 1.6g; cholesterol 13mg; iron 1mg; sodium 112mg; calcium 27mg.