Monday, December 2, 2013

Cranberry Pecan Quick Bread

The holidays are in full swing…Tis the season for friends, family, and good food. Whether it’s the homemade or canned cranberry sauce, a festive cranberry beverage, or baked good, cranberries grace most holiday dinners in one way or another. Cranberries are packed with phytonutrients with antioxidant, anti-inflammatory, and cancer fighting properties, making them a great choice to add into foods. Be weary of most cranberry juices as they are loaded with extra sugar. This recipe is an adaptation from the back of the Ocean Spray fresh cranberry package. I have made some minor changes to pack a nutritional punch (adding pecans for extra protein/healthy fats and whole wheat flour for more fiber).

 

It is a versatile quick bread that is easy to make, its tangy and a bit sweet. I served this on the Thanksgiving table instead of dinner rolls and the family was pleased. If enjoying with other side dishes I would encourage you to cut the loaf into 24 pieces, that way you get to try a little of everything! You can always go back for more. I have also enjoyed the leftovers in the morning with some Greek yogurt for a filling breakfast. It would be a pretty breakfast on Christmas morning, especially if baked in a bundt pan.

                                                    

Cranberry Pecan Quick Bread

Makes 1 loaf

 

Ingredients:

1 ½ cups all purpose flour

½ cup whole wheat flour

1 ½ tsp baking powder

¼ tsp salt

½ tsp baking soda

2/3 cup brown sugar

1/3 cup white sugar

¾ cup buttermilk

2 Tbsp canola oil

2 eggs, beaten

1.5 cups chopped fresh cranberries

½ cup chopped pecans

 

 

Directions:

  1. Preheat oven to 350°F.
  2. Grease a 9 x 5-inch loaf pan. Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in buttermilk, oil, and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
  3. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on rack for 15 minutes. Remove from pan; cool completely.

 

Nutrition Facts: 1/12 of the loaf

210 calories, 7 g fat (1 g saturated), 32 g carbohydrate, 2 g fiber, 5 g protein, 200 mg sodium

 

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