Cranberry Quick Bread with Raisins and Nuts

Some mornings at my house we just want a sweet treat. But not too sweet. And it should have enough of the right ingredients that allow us to pretend it’s healthy: whole grains, fruit, protein in the form of nuts.  

(I hear you saying “But it has sugar!!” Just ignore that!  Keep your eye on the whole wheat flour!)

The original recipe is from Cooking Light Magazine.

Cranberry Quick Bread with Raisins and Nuts

The batter is a pale tan, but the finished bread is a rich golden brown. The fruit in this easy quick bread helps it stay moist. You can use walnuts or pecans in place of the hazelnuts.

1⅓ cups all-purpose flour

⅔ cup whole wheat flour

1 cup sugar

1 teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

¾ cup apple juice (dilute with water if you want it to be a bit less sweet)

3 tablespoons vegetable oil

1 teaspoon grated orange rind

1 large egg

1⅓ cups chopped fresh cranberries

⅓ cup raisins

¼ cup chopped nuts

Cooking spray

1. Preheat oven to 350°.
2. Lightly spoon flours into dry measuring cups; level with a knite. Combine flours and next 4 ingredients (flours through salt) in a large bowl; make a well in center of mixture. Combine juice, oil, rind, and egg; add to flour mixture, stirring just until moist. Fold in cranber-ries, 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.

Yield: 16 servings (serving size: 1 slice).

CALORIES 162 (23% from fat); FAT 4.2g (sat 0.6g, mono 1.6g, poly

1.88); PROTEIN 2.6g; CARB 29.6g; FIBER 1.6g; CHOL 13mg; IRON

1mg; SODIUM 112mg; CALC 27 mg