Cranberry-Pecan Bread
Source of Recipe
internet
List of Ingredients
Makes 1 loaf; recipe doubles easily for 2 loaves
1 cup whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon allspice or cinnamon
1 egg, beaten, or equivalent of egg substitute
3/4 cup firmly organic raw sugar
1 cup vanilla low-fat yogurt
1 teaspoon grated lemon rind, optional
1 teaspoon vanilla extract
1 cup chopped cranberries, preferably organic
1/4 cup chopped pitted prunes
1/4 cup finely chopped pecans
Recipe
Preheat the oven to 350 degrees.
Combine the first 6 (dry) ingredients in a mixing bowl and stir together. In another bowl, combine the next 5 ingredients (egg through vanilla) and stir until thoroughly combined.
Make a well in the center of the flour mixture. Pour in the wet mixture and stir together vigorously until thoroughly combined. Stir in the cranberries, prunes, and pecans. Pour the mixture into an oiled 9- by 5- by 3-inch loaf pan.
Bake for 50 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store or share.
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