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).
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