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    Cranberry Quick Bread with Raisins and Hazelnuts

    Source of Recipe


    Cooking Light-11/02


    List of 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 peel
    • 1 large egg
    • 1 1/3 cups chopped fresh cranberries
    • 1/3 cup golden raisins
    • 1/4 cup chopped hazelnuts
    • cooking spray


    Instructions


    1. Preheat oven to 350 degrees.

    2. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flour through salt) in a large bowl; make a well in the 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.

    4. Servings: 16

    5. 162 cal, 4.2g fat, 2.6g pro, 29.6g carb, 1.6g fiber, 13mg chol, 1mg iron, 112mg sod, 27mg calc.



 

 

 


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