Two-Grain Cranberry Bread

By The Canadian Living Test Kitchen

Tested till perfect

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Two-Grain Cranberry BreadYou can slice, wrap and freeze individual pieces of this dense loaf for a portable breakfast. Spread it with light cream cheese and add some fresh fruit and a glass of orange juice for a satisfying breakfast.4 out of5based on1 ratings.
Two-Grain Cranberry Bread

This recipe makes 12 slices servings

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Nutritional Info
Per slice: about -
cal 285285 cal
pro 5 g5g pro
total fat 13 g13g total fat
sat. fat 5 g5g sat. fat
carb 40 g40g carb
fibre 3 g3g fibre
chol 55 mg55mg chol
sodium 250 mg250mg sodium
% RDI: -
calcium 33 calcium
iron 1111 iron
vit A 99 vit A
vit C 77 vit C
folate 1010 folate

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You can slice, wrap and freeze individual pieces of this dense loaf for a portable breakfast. Spread it with light cream cheese and add some fresh fruit and a glass of orange juice for a satisfying breakfast.

Ingredients

  • 1/2 cup butter , softened1/2 cup butter, softened
  • 2/3 cup packed brown sugar 2/3 cup packed brown sugar
  • 2 eggs 2 eggs
  • 1 cup rolled oats , (not instant)1 cup rolled oats, (not instant)
  • 1 cup all-purpose flour 1 cup all-purpose flour
  • 2/3 cup whole wheat flour 2/3 cup whole wheat flour
  • 1/2 tsp baking powder 1/2 tsp baking powder
  • 1/2 tsp baking soda 1/2 tsp baking soda
  • 1/2 tsp salt 1/2 tsp salt
  • 1/4 tsp ground cloves 1/4 tsp ground cloves or cinnamon
  • 1 cup dried cranberries 1 cup dried cranberries or raisins
  • 1/2 cup chopped pecans , toasted1/2 cup chopped pecans, toasted
  • 1-1/4 cups unsweetened applesauce 1-1/4 cups unsweetened applesauce

Preparation

In large bowl, beat butter with sugar until light and fluffy. Beat in eggs, 1 at a time. In separate bowl, whisk together all but 2 tbsp (25 mL) of the rolled oats, the all-purpose and whole wheat flours, baking soda, baking powder, salt and cloves. Add cranberries and pecans. Stir into butter mixture alternately with applesauce, making 3 additions of oat mixture and 2 of applesauce.

Scrape into parchment paper-lined or greased 9- x 5-inch (2 L) loaf pan. Sprinkle with reserved rolled oats. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 65 minutes. Let cool in pan on rack for 10 minutes. Turn out onto rack and let cool completely. (Make-ahead: Wrap in plastic wrap and store at room temperature for up to 2 days or overwrap with heavy-duty foil and freeze for up to 1 month.)

 

Source : Canadian Living Magazine: March 2003

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