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Cranberry-Pecan Quick Bread

Cranberry-Pecan Quick Bread
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
24 ServingsPrep: 20 min. Bake: 35 min. + cooling

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).
© Taste of Home 2013

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Cranberry-Pecan Quick Bread (continued)

Nutrition 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.
© Taste of Home 2013