Whole-Grain Cranberry Tea Bread

This healthful quick bread is low in sugar and fat (and calories) and high in flavor and texture!


Cranberry bread½ cup apple juice
½ cup almond milk (or skim milk)
2 tablespoons vegetable oil
1 large egg
1 teaspoon vanilla
zest of one lemon
1½ cups whole wheat flour
½ cup oat flour
¼ cup brown sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
¼ cup dark raisins
1⅓ cups fresh cranberries, chopped

Equipment:  9″ x 5″ loaf pan
Natural gas oven

Preheat oven to 350 degrees.

Grease the loaf pan–we prefer using softened butter.

In a medium bowl beat the egg lightly and whisk in the juice,  milk, oil, and flavorings.

In a large bowl, mix together the remaining ingredients. Add the liquid mixture to the dry mixture and mix gently until evenly moist.

Empty the bread batter into the loaf pan, spread evenly with a spatula, and bake in the preheated oven for 45 minutes or until a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes, remove from the pan, and let cool completely on a wire rack. Wrap in plastic wrap and then foil to store.

Serving size:  12 slices        Calories per slice:  136









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