Cranberry Nut Bread - Whole Grain Gourmet

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We love whole grains! We have found that we prefer their flavor. They are also far healthier than the refined foods which characterize the typical modern diet.

Switching to whole grains helps maintain a low glycemic diet. That means you will have more sustainable energy levels throughout the day, and probably fewer problems with weight control.

We created this website with one goal: to build an online community of like-minded people who either share our enthusiasm about whole grains or just want to learn more about them.

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Bread

Cranberry Nut Bread

Written by Anj

Sunday, 17 May 2009 00:00

This quick bread has a crusty crust and moist, tender interior. The sweetness of the bread is complimented by the tangy-ness of the cranberries. I developed this by looking at several recipes' ingredients. Then I took the ingredients that looked like they would work in a whole wheat recipe and came up with this one. I baked it a couple of weekends ago and the whole family loved it. We use fructose instead of sugar. It's sweeter than sugar, so if you use granulated sugar, you probably should increase the measure to 1 cup.

Whole Wheat Cranberry Nut Bread

Ingredients:

1/2 c. butter, softened
3/4 c. fructose
1 egg
1 c. fresh orange juice
3 c. hard whole wheat flour
2 tsp. baking powder
1 tsp. freshly grated orange zest
1 c. fresh or frozen cranberries
1 c. chopped pecans

Preparation:

Preheat oven to 350 degrees
Use cooking spray and spray a 9x5x3-inch loaf pan.
With mixer on high, cream together butter and sugar until light and fluffy.
Beat in egg on low speed, then increase to high and beat for 2 minutes longer.
Gradually stir in orange juice, flour, baking powder and orange zest.
Roughly chop cranberries, then stir cranberries and pecans into batter.
Pour batter into prepared pan and set on middle rack in oven.
Bake for 50 to 60 minutes, or until cake tester comes out clean.
Let bread cool in pan for 10-15 minutes before removing.
Transfer to wire rack to cool finish cooling.
Slice and serve.
Yield: 8 to 10 slices Hope you enjoy this recipe!

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Comments (1)

Don't have fructose; but do have agave syrup, and stevia. Would either of these work. The recipes all sound great.

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