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

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

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Recipe Summary

Yield:
16 servings (serving size: 1 slice)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.
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