Whole Wheat Walnut-Cranberry Quick Bread

Here is the best quick bread I have ever eaten.  I love the 
recipe, the simplicity of it, and the flavor, toasted with 
cream cheese, is to die for.  Try it and let me know what 
you think... 
       2 c  Whole wheat flour
       1 tsp Baking powder
       1 tsp Baking soda
       1 tsp Kosher Salt
       1 lg Egg
       2 c  Buttermilk
       1 1/2 tb unsalted butter, melted
       1/2 c  Walnuts; chopped
       3 tb Light molasses 
       1/2 c  Dried cranberries
       1 cup grocery-store orange juice
Grease a 9x5x3-inch loaf pan.  Heat oven to 400 degrees. 
Soak the cranberries for a half hour in orange juice, then 
drain.  Mix flour, baking powder, baking soda and salt. 
Beat egg in a large bowl. Stir in buttermilk, molasses 
and butter. Stir in flour mixture. Mix in walnuts and 
cranberries.  Scrape batter into prepared pan and bake 50-60
minutes, or until bread is well browned. Test with a 
toothpick--it should come out dry.  Remove from oven 
and place on a wire rack to cool. Makes 1 loaf.

About Cheff

Lancaster Eats highlights the best resources our community has to offer. From farmers to markets to vendors to retailers, we highlight those members of our wonderful food community who are striving to improve the presence of the commercial and retail food industry for all the citizens of Lancaster. The food we eat and drink is important to every single one of us, and we believe that everyone is entitled to safe and healthy food and drink. We hope to engage the citizens of our city and county who care about the food we eat and the environment in which we live. We know there are many people in the community who are doing wonderful things that benefit the people of Lancaster, as customers and consumers. We hope you will let us know who they are so that we can learn and inform those who eat and drink. That, as we know, is all of us. We are all in this together. Let's build a community.

Posted on August 5, 2012, in Uncategorized. Bookmark the permalink. Leave a comment.

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