Cranberry Bread with Raisins and Hazelnuts
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 rind 1 large egg 1 1/3 cups chopped fresh cranberries 1/3 cup golden raisins 1/4 cup chopped hazelnuts (or walnuts) Cooking spray
Preheat oven to 350°.Lightly spoon flours into dry measuring cups; level with a knife. 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 cranberries, raisins, and hazelnuts.
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
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