You are here

Cranberry-Walnut Quick Bread

Cranberry-Walnut Quick Bread

Nutrition Facts
  • cal. (kcal) 218
Cranberry-Walnut Quick Bread
  • Makes: 12 servings
  • Prep: 25 mins
  • Start to Finish: 1 hr 15 mins
  • Carb Grams Per Serving: 30

Ingredients

  • Quick-Bread Dry Mix, (recipe follows)
  • 2 large eggs
  • 1 cup nonfat buttermilk, (see Tips)
  • 2/3 cup brown sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated orange zest
  • 2 cups chopped cranberries, (see Tips), fresh or frozen, thawed
  • 1/2 cup chopped toasted walnuts, (see Tips), plus more for topping if desired

Directions

  1. Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
  2. Prepare Quick-Bread Dry Mix.
  3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
  4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.
  5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.
  6. Tips: Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
  7. Tips: To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
  8. Tips: To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350 degrees F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  9. Pan Options: Each of these recipes will make:
  10. Pan Options: 1 large loaf (9-by-5-inch pan)
  11. Pan Options: 3 mini loaves (6-by-3-inch pan, 2-cup capacity)
  12. Pan Options: 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
  13. Pan Options: 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
  14. MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.

Quick-Bread Dry Mix

Ingredients

  • 1 1/2 cups whole-wheat pastry flour, (see Ingredient note) or whole-wheat flour
  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Directions

  1. Whisk whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt.

Nutrition Information

Servings Per Recipe: 12
PER SERVING: 218 cal., 8 g total fat (2 g sat. fat), 41 mg chol., 182 mg sodium, 30 g carb. (3 g fiber), 6 g pro.

Love it? Share now!

Comments

Loading comments...