Linda's Nutty Cranberry-Blueberry Bread |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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This dark, spiced loaf is loaded with berries and nuts. Freeze one loaf for later! You can replace a quarter of the whole wheat flour with ground flax if you like. I've also made this vegan by replacing the eggs with a cup of apple sauce or mashed banana and replacing the milk with soymilk. If you do this, reduce the sugar because applesauce and bananas are naturally sweet. Ingredients:
2 1/2 cups fresh cranberries (no need to thaw) or 2 1/2 cups frozen cranberries (no need to thaw) |
1 cup fresh blueberries (no need to thaw) or 1 cup frozen blueberries (no need to thaw) |
1 cup white sugar |
2/3 cup brown sugar |
2/3 cup vegetable oil |
1/2 cup milk |
2 teaspoons orange zest |
2 teaspoons vanilla |
4 eggs |
1 cup whole wheat flour |
2 cups white flour |
2 teaspoons baking soda |
1 teaspoon salt |
1 teaspoon ground cinnamon |
1/2 teaspoon ground cloves |
1/2 teaspoon baking powder |
1 cup chopped walnuts |
Directions:
1. Preheat oven to 350°.
2. Grease bottoms only of two loaf pans, 8 1/2 x 4 1/2 or 9 x 5 inches.
3. Mix sugar, oil, vanilla, orange peel, milk, and eggs in large bowl.
4. Stir in remaining ingredients.
5. Bake 60 to 70 minutes or until a knife inserted in center comes out clean.
6. Cool 10 minutes. Remove loaves from pans. Cool completely on a rack before slicing.
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