Cranberry Quick Bread with Raisins and Hazelnuts |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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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 |
Directions:
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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