Cranberry pecan bread

As i was out of bread for breakfast decided to bake something for tomorrow instead of going shopping. After the eating sumptuous food during the long thanksgiving weekend, wanted to try a healthy recipe for bread. I got the recipe from, which i modified to use milk instead of orange juice.




1/2 cup pecans or walnuts
1/2 cup dried cranberries
1 cups all-purpose flour
1 cup whole wheat flour
1 cup granulated white sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
4 tablespoons cold unsalted butter, cut into pieces
1 large egg, well beaten
1 cup lowfat milk
1 teaspoon pure vanilla extract


Preheat oven to 350 degrees F.
Grease the loaf pan with a nonstick vegetable spray or butter
Toast the pecans or walnuts until lightly browned and fragrant. Let cool and then chop coarsely.
In a small bowl, combine the beaten egg with milk and vanilla extract.
In a large bowl, mix the flour with the sugar, baking powder, baking soda, salt, and orange zest.
Cut the butter into small pieces and blend it into the flour mixture with a pastry blender or two knives.
The mixture should look like coarse crumbs.
Fold the wet ingredients into the dry ingredients.
Stir in the chopped cranberries and nuts.
Pour into the prepared pan and bake for 50 – 60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Remove from oven and let cool on a wire rack.
Then remove the bread from the pan and let cool completely before slicing.


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