Sunday, May 01, 2005

Two Grain Cranberry Bread

This is a fantastic breakfast item full of fibre and flavour. I usually have it with some cheese to add some protein.

1/2 cup butter, softened
2/3 cup brown sugar
2 eggs
1 cup quick oats
1 cup all purpose flour
2/3 cup whole wheat flour
1/2 tsp each baking powder & baking soda
1/2 tsp salt
1/4 tsp ground cloves
1 cup dried cranberries (Craisins)
1/2 cup chopped pecans, toasted
1 1/4 cups unsweetened applesauce

1. Preheat oven to 350F. Prepare a 9"x5" loaf pan - grease & flour, or grease & parchment (what - you haven't bough parchment paper yet? C'mon!).
2. In a large bowl, beat the butter and sugar until fluffy. Beat in eggs, one at a time. Is this sounding familiar?
3. In a separate bowl, whisk together oats (reserving 2 tbsp), flours, baking soda, baking powder, salt, and cloves. Add cranberries & pecans. Stir into butter mixture alternately with applesauce, making 3 additions of oat mixture and 2 of applesauce.
4. Scrape into loaf pan. Sprinkle with reserved oats. Bake approximately one hour or until tester comes out clean. Let it cool in the pan 10 minutes before turning it out onto a wire rack to cool completely.

Notes to the readership:

- Hmmm...I have no notes this time. That's a first! If you have questions, you know what to do.


Mark Spurrier and Barbara Anne Patch said...

This bread sounds really good! I love craisans, especially in muffins, so this recipe ought to be right up my alley!

Isabella di Pesto said...

Can't wait to try this one! It also would make a wonderful hostess gift for when one is invited to spend a weekend at a friend's cottage on the sea!

I spend a lot of time on Cape Cod, where the ubiquitous cranberry is queen.

Wandering Coyote said...

You could make this in muffin form, I bet - just adjust the baking time. You can do this with most loaves, too, even the cardamom loaf. You just may not get many muffins out of it.


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