SLIGHTLY SWEET CRANBERRY WALNUT QUICK BREAD
Link: http://www.picklesnhoney.com/2011/11/23/cranberry-walnut-quick-bread/
CRANBERRY WALNUT QUICK BREAD
PREP TIME
COOK TIME
TOTAL TIME
Author: Amanda Maguire
Recipe type: Bread
Serves: 1 loaf
INGREDIENTS
- 1 C. All-Purpose Flour
- 1 C. Whole Wheat Flour
- 1½ Tsp. Baking Powder
- ½ Tsp. Baking Soda
- 1 C. Non-dairy Milk (I used unsweetened vanilla almond milk)
- 1 Flax Egg (1 Tbs. ground flax, 3 Tbs. water)
- ½ C. Granulated Sugar
- ½ C. Chopped Walnuts
- 2 C. Fresh Cranberries
- ½ Tsp. Salt
INSTRUCTIONS
- Pre-heat oven to 350 degrees F.
- Lightly grease a 9 x 4 inch loaf pan and set aside.
- Prepare your flax egg by combining 1 Tbs. ground flax with 3 Tbs. water. Stir and allow to sit for 3-5 minutes, until it has a gel-like consistency (similar to an egg).
- In a large bowl, mix together flours, baking powder, baking soda, and salt.
- Add the flax egg, non-dairy milk, and sugar. Stir until just combined.
- Fold in chopped walnuts and cranberries.
- Transfer to greased loaf pan and bake for 50-55 minutes, until golden and a toothpick inserted in the center comes out clean.
NOTES
I intentionally went easy on the sugar in this recipe to create a bread that's only slightly sweet, as I figured I'd be eating my fair share of pie this week. If you're looking to bake a sweeter bread, I recommend using ¾ C. to 1 C. of sugar.