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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 King Arthur Unbleached All-Purpose Flour
  • 3/4 cup King Arthur Premium 100% 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

  • Preheat oven to 350°. In a large bowl, combine first nine
  • ingredients. In a small bowl, whisk eggs, orange juice, butter and
  • applesauce. Stir into dry ingredients just until moistened. Fold in
  • cranberries and pecans.
  • Transfer to two greased 8x4-in. loaf pans. Bake 35-40 minutes or
  • until a toothpick inserted in center comes out clean. Cool 10

2 of 2

Cranberry-Pecan Quick Bread (continued)

Directions (continued)

  • 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: 1-1/2 starch, 1 fat.