Orange Scented Cranberry Bread
|Whole wheat pastry flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon (Without Aluminum Salts)|
|Baking soda||1 Teaspoon|
|Grated nutmeg||1⁄4 Teaspoon|
|Honey||1 Cup (16 tbs)|
|Almond oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Eggs||2 , beaten|
|Cranberries||1 Cup (16 tbs)|
|Chopped pecans/Walnuts||1 Cup (16 tbs)|
|Raisins||2⁄3 Cup (10.67 tbs)|
|Grated orange peel||2 Tablespoon (Mixed With 1 Tablespoon Freshly Grated Lemon Peel)|
|Plain yogurt||2 Tablespoon|
Preheat oven to 350Â°F.
Grease 9 x 5-inch loaf pan.
Combine flour, baking powder, soda, cinnamon and nutmeg in medium bowl.
Combine honey and oil in small saucepan and warm over low heat.
Transfer honey mixture to another medium bowl.
Add eggs and mix well.
Add to dry ingredients and stir just until moistened; do not overmix.
Fold in cranberries, nuts, raisins, peel and yogurt.
Pour into prepared pan.
Bake until tester inserted in center comes out clean, about 65 minutes.
Turn loaf out onto wire rack and let cool slightly.