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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.