Cranberry Walnut Bread
kjersten
ingredients
- Bread
- Non-stick cooking spray
- 4 cups cranberries
- 2/3 cup fresh orange juice (about 2 large oranges)
- 1 1/2 cups low-fat buttermilk
- 2 eggs
- 6 tablespoons unsalted butter, melted
- 2 cups whole wheat flour
- 2 cups all-purpose white flour
- 2 cups sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 cup roughly chopped walnuts
- Topping
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cardamom
- 1 tablespoon sugar
directions
- 1
Preheat oven to 375°. Coat 6 mini or 2 regular size loaf
- 2
pans with non-stick cooking spray.
- 3
Coarsely chop 1 1/2 cups of the cranberries by hand or in a food
- 4
processor; set aside.
- 5
In a medium bowl, whisk together the orange juice, buttermilk and eggs.
- 6
Whisk in the melted butter.
- 7
In a separate large bowl, combine the whole wheat flour, all-purpose
- 8
flour, sugar, baking powder, baking soda, salt, cinnamon and cardamom.
- 9
Stir with a fork until thoroughly mixed.
- 10
Add the liquid ingredients to the dry ingredients and gently fold together
- 11
with a rubber spatula until just combined; do not over mix. Gently add the
- 12
whole and chopped cranberries and walnuts. Mix just enough to distribute
- 13
them throughout the batter.
- 14
Divide the batter evenly between the loaf pans. Prepare the topping by
- 15
mixing the cinnamon, cardamom and sugar in a bowl; sprinkle over the top
- 16
of the loaves.
- 17
Bake until a tester inserted in the center comes out clean - 30 to 35
- 18
minutes for mini loaves, about 45 to 50 minutes for standard loaves. Let
- 19
cool on a wire rack.
notes
Per serving (1/8 of a mini loaf): 111 calories, 2 g protein, 19 g carbohydrate, 4 g fat (1 g saturated), 13 mg cholesterol, 107 mg sodium, 1 g fiber
Source: kjersten
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