Cranberry Nut Bread
|Whole wheat flour||1⁄2 Cup (8 tbs)|
|Unbleached white flour||1 1⁄2 Cup (24 tbs)|
|Sugar||1 Cup (16 tbs)|
|Baking powder||1 1⁄2 Teaspoon|
|Baking soda||1 Teaspoon|
|Dry egg replacer||1 1⁄2 Teaspoon|
|Grated orange rind||1 Tablespoon|
|Orange juice||3⁄4 Cup (12 tbs)|
|Butter||2 Tablespoon (At Room Temperature)|
|Fresh whole cranberries||1 Cup (16 tbs)|
|Chopped pecans/Chopped walnuts||1⁄2 Cup (8 tbs)|
Preheat oven to 350° F.
Combine flours, sugar, baking powder, baking soda, dry egg replacer and salt in a medium-sized bowl. Stir to mix well.
Add orange rind, orange juice and butter. Mix thoroughly.
Fold in cranberries and pecans or walnuts. Batter will be thick.
Turn into a buttered 9 x 5-inch loaf pan. Bake for about 1 hour. Let cool 10 minutes in pan, then remove from pan and place on a wire rack. Let cool completely before slicing.