Cranberry-walnut Quick Bread Recipe

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Cranberry-walnut Quick Bread
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Ingredients
10
Count
Nutrition
341
Calories
Total time
70
Minutes
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Ingredients:

  • 2 1/2 cups quick-bread dry mix (url follows)
  • 2 large eggs
  • 1 cup buttermilk
  • 2/3 cup firmly packed brown sugar
  • 2 tbsp. canola oil
  • 1 tsp. vanilla
  • 2 cups chopped cranberries (seetips), fresh or frozen, thawed
  • 1/2 cup chopped toasted walnuts (seetips), plus more for topping if desired

Directions:

  1. URL for Quick-Bread Dry Mix:
  2. Quick Bread Dry Mix
  3. Preheat oven to 400* for muffins, mini loaves and mini Bundts or 375* for a large loaf. Coat pan(s) (see Pan Options ) with cooking spray.
  4. In a large bowl, prepare Quick-Bread Dry Mix
  5. In a medium bowl, whisk eggs, buttermilk, brown sugar, butter, oil and vanilla until well combined.
  6. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts Stir just to combine; do not overmix. Transfer batter to prepared pan(s). Top with additional walnuts, if desired.
  7. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22-25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour, 10 minutes for a large loaf. Let cool in pan(s) 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, miini loaves for 30 minutes, large loaves for 40 minutes.
  8. TIPS:
  9. Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month
  10. No buttermilk? Mix 1 Tbsp. lemon juice into milk. Set aside for 30 minutes.
  11. To make quick work of chopping cranberries, place whole cranberries in a food processor and pulse a few times until the berries are coarsely chopped.
  12. To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350*, stirring once, until fragrant, 7-9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and light browned, 2-4 minutes.
  13. Pan Options:
  14. Each of these recipes will make:
  15. 1 large loaf (9x5 pan)
  16. 3 mini loaves (6x3 pans, 2-cup capacity)
  17. 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1 cup capacity per cake)
  18. 12 muffins (standard 12-cup, 2 1/2 muffin pan)
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 340.9 Kcal (1427 kJ)
Calories from fat 92.23 Kcal
% Daily Value*
Total Fat 10.25g 16%
Cholesterol 38.83mg 13%
Sodium 730.03mg 30%
Potassium 220.92mg 5%
Total Carbs 53.41g 18%
Sugars 17.71g 71%
Dietary Fiber 2.78g 11%
Protein 8.39g 17%
Vitamin C 2.7mg 5%
Iron 2.4mg 13%
Calcium 91.7mg 9%
Amount Per 100 g
Calories 286.27 Kcal (1199 kJ)
Calories from fat 77.45 Kcal
% Daily Value*
Total Fat 8.61g 16%
Cholesterol 32.6mg 13%
Sodium 613.04mg 30%
Potassium 185.52mg 5%
Total Carbs 44.85g 18%
Sugars 14.87g 71%
Dietary Fiber 2.33g 11%
Protein 7.05g 17%
Vitamin C 2.3mg 5%
Iron 2mg 13%
Calcium 77mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.1
    Points
  • 9
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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