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Cranberry-Pecan Quick Bread Recipe

Cranberry-Pecan Quick Bread Recipe photo by Taste of Home

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With whole wheat flour, flaxseed, oats, cranberries and pecans, a slice of this quick bread is a satisfying start to your day.—Wendy Marotta, Wilson, New York

This recipe is:

Diabetic Friendly

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Cranberry-Pecan Quick Bread Recipe

Prep: 20 min. Bake: 35 min. + cooling

Yield: 24 Servings

20 35 55

Ingredients

1-3/4 cups all-purpose flour
3/4 cup whole wheat flour
3/4 cup sugar
1/4 cup quick-cooking oats
1/4 cup ground almonds
2 tablespoons ground flaxseed
1 teaspoon baking powder
3/4 teaspoon salt
1/2 teaspoon baking soda
2 eggs
1-1/4 cups orange juice
1/4 cup butter, melted
1/4 cup unsweetened applesauce
1 cup dried cranberries
1/4 cup chopped pecans

Directions

In a large bowl, combine the first nine ingredients. In a small bowl, whisk the eggs, orange juice, butter and applesauce. Stir into dry ingredients just until moistened. Fold in cranberries and pecans.
Transfer to two greased 8-in. x 4-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).

Nutritional Facts 1 slice equals 135 calories, 4 g fat (1 g saturated fat), 23 mg cholesterol, 137 mg sodium, 23 g carbohydrate, 1 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Cranberry-Pecan Quick Bread in Taste of Home Christmas Annual Annual 2009, p90

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Cranberry-Pecan Quick Bread

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Reviewed on Feb. 22, 2012 by seekye1st

Quick and easy and full of nutrition.

Reviewed on Jan. 04, 2012 by shotokan1

I loved this recipe! It is delicious and healthy. Even my not so health conscious family loved it at the holidays. I made it with Splenda both times. The second time I didn't have any ground almonds or pecans. I used my blender to grind almonds and added a little extra, skipped the pecans, and added a touch more OJ. It came out delicious!