Sunday, January 22, 2006

Whole Wheat Double Cranberry Bread

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(not the best loaf this time--it sank a little!)

1/2 c butter, softened
2/3 c honey
1 1/2 c Splenda granular
3 eggs
2 c orange juice
3 2/3 c whole wheat flour
1/3 c nine-grain cereal (can substitute oat or wheat bran)
1/2 c powdered milk (I use Milkman brand)
1/4 c ground flaxseed
2 t baking powder
2 t baking soda
1 t salt
2 T dried grated orange peel
2 c chopped pecans or walnuts
1 bag (about 2 cups) fresh cranberries
1 6-oz. package (about 1 1/3 cups) dried cranberries

Preheat oven to 325˚. Grease two 9-inch loaf pans. Cream the butter and honey; beat in Splenda, eggs, and orange juice. In a separate bowl, stir together all dry ingredients (except nuts and berries); add them gradually to the liquid mixture. Fold in nuts and cranberries. Turn the batter into the prepared loaf pans. Bake 1 1/4 hours. Cool 10 minutes; remove from pans to finish cooling.

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