Recipe: Cranberry Pecan Quick Bread

Cranberry Pecan Quick Bread
Source:  Me (usual copyright restrictions apply)






Dry Ingredients
1 c. wheat flour
1 c. white flour
1 c. sugar
1/2 t. baking soda
1 t. salt
1.5 t. baking powder (I don't remember exactly how much I used of this)

Wet Ingredients
1/4 egg beaters egg substitute (sub:  1 egg)
3/4 c. apple cider
2 T. oil
1/2 T. dried orange peel

Inclusions
1 12-oz bag whole fresh cranberries
1-2 c. toasted pecan halves

Preheat oven to 350.  Prepare a 9x5 loaf pan by greasing it or using parchment paper.  Mix dry ingredients.  Stir in wet ingredients with a wooden spoon just until blended.  Stir in inclusions.  The batter will be a thick paste.  Spread in prepared loaf pan and bake at 350 for 75 min until a knife inserted in center comes out clean (unless you have inserted it directly into a cranberry).