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Cranberry-Walnut Quick Bread

From: EatingWell

The perennial bakery favorite gets a healthy makeover.

Servings: 12 servings
Prep: 25 mins
Total: 1 hr 15 mins
Rated : Not yet rated
  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
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.
Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
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.
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.
Pan Options:
Each of these recipes will make:
1 large loaf (9-by-5-inch pan)
3 mini loaves (6-by-3-inch pan, 2-cup capacity)
6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake)
12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
MAKE AHEAD TIP: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
Nutrition Facts
Calories 218, Total Fat 8 g, Saturated Fat 2 g, Monounsaturated Fat 2 g, Cholesterol 41 mg, Sodium 182 mg, Carbohydrate 30 g, Fiber 3 g, Protein 6 g, Potassium 84 mg. Exchanges: Starch 1, Other Carbohydrate 1, Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

What do you think? Rate this recipe!
marianneflanagan wrote:

I would have made it if you had included the dry mix recipe. How about fixing this and including it in another slide show?

6/24/2010 10:41:01 AM Report Abuse
bgandrus wrote:

where is the quick bread dry mix recipe?

5/24/2010 11:38:34 AM Report Abuse
amy.downey wrote:

I went on the Eating Well website where this recipe came from and found it on there, here's the link

2/18/2010 06:38:58 PM Report Abuse
astrid2366 wrote:

Can't find the dry mix recipe either...

2/18/2010 04:28:01 PM Report Abuse
amy.downey wrote:

Where is the quick-bread dry mix recipe? I don't see it here.

2/18/2010 03:31:36 PM Report Abuse

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