Two-Grain Cranberry Bread
This recipe makes 12 slices servings
Nutritional Info |
|
|---|---|
| Per slice: about | - |
| cal | 285 |
| pro | 5 g |
| total fat | 13 g |
| sat. fat | 5 g |
| carb | 40 g |
| fibre | 3 g |
| chol | 55 mg |
| sodium | 250 mg |
| % RDI: | - |
| calcium | 3 |
| iron | 11 |
| vit A | 9 |
| vit C | 7 |
| folate | 10 |
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, softened
- 2/3 cup packed brown sugar
- 2 eggs
- 1 cup rolled oats, (not instant)
- 1 cup all-purpose flour
- 2/3 cup whole wheat flour
- 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/4 tsp ground cloves or cinnamon
- 1 cup dried cranberries or raisins
- 1/2 cup chopped pecans, toasted
- 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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