Rev: Cranberry Quick Bread w/Raisins and Hazelnuts

[SQ]

This is in the Nov issue, page 180. I made it for breakfast; we were late leaving this a.m., so had to eat slices in the car. We've been home 45 mins now, and it's all gone. So, to spell it out... IT WAS GREAT! I didn't even get a slice, but there were a few crumbs under the cooling rack which I got to try. :rolleyes:

This was very quick to put together. I did make a few changes. B/c I had no apple juice, I used o.j. instead. Cut the sugar to 3/4c. instead of 1c. And, lastly, I used only 1T. oil and 2T. water (instead of 3T. oil). It was very moist, and, apparently, quite delicious.

[funnybone]

Thanks for the review. I haven't even had the chance to look over my issue. I had my sister visiting all week and with all the running around with her and the sports activities for the kids, I just didn't get around to it. I will be making this tomorrow though!

[funnybone]

I made this yesterday and we really enjoyed it. I left out the hazelnuts only because I had them the shells and could not find my nutcracker. :( (DH really doesn't like nuts in baked good anyway). I used extra raisins and cranberries instead. Dh really enjoyed this one too. One thing I hate is chopping the cranberries though!

[SQ]

Glad to hear you enjoyed it also. I plan to make it again, soon. I had shelled hazelnuts. If I had to crack them all myself, my loaf wouldn't've had them either! :eek:

[Terrytx]

I made this to go with our soup for Halloween dinner-it was a very big hit. I followed the recipe to a "t" (how unusual;) )

[KathrynY]

I made this for breakfast this morning, and we also thought it was very good. I hadn't planned to bake, so I ended up making some substitutions to use what I had on hand: diced dried apples for the golden raisins, and apple cider for the apple juice. I did end up having to bake it an extra 15 minutes or so, but that was probably due to the substitutions I made (I certainly hope it wasn't my new oven!). Very nice flavor, and I am really into wheat flour in my baked goods lately so that made me happy :).

Oh, and there is no way this bread makes 16 servings, unless you can make do with a tiny sliver :rolleyes: . I'd say it's more like 10 servings. I'm sure the subject of CL quick bread serving sizes has been discussed at length before.....

[karen w]

Another thumbs up here too!

[Peggy]

I made this for breakfast this morning and thought it as very good. I substituted walnuts for hazelnuts, but otherwise followed the recipe. Like Kathryn, my loaf was not suffiently cooked at the end of the 50 minutes. I had to cook it an additional 15 minutes before the toothpick came out clean.

Peggy

[pbchipses]

I finally got a round to making this today and will be taking it to a Christmas party tonight. A delicious holiday quick bread! I only tried a tiny slice, but it was wonderful!

My substitutions ---> I subbed oj for apple juice (since I didn't have any) and used walnuts instead of hazelnuts.

[Bawstinn]

I wanted to try this recipe <fan of cranberries AND hazelnuts> but was wondering if someone could post the recipe. I am assuming it was from CL, but I didn't find anything when I tried to search for it.

Greatly appreciated!

[funnybone]

Here it is. Thanks for bringing the thread up and reminding me of it. :D



Cranberry Quick Bread with Raisins and Hazelnuts

The batter is a pale tan, but the finished bread is a rich golden brown. The fruit in this easy quick bread helps it stay moist. You can use walnuts in place of the hazelnuts.

1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup apple juice
3 tablespoons vegetable oil
1 teaspoon grated orange rind
1 large egg
1 1/3 cups chopped fresh cranberries
1/3 cup golden raisins
1/4 cup chopped hazelnuts
Cooking spray

1. Preheat oven to 350°.

2. Lightly spoon flours into dry measuring cups,- level with a knife. Combine flours and next 4 ingredients (flours through salt) in a large bowl; make a well in center of mixture. Combine juice, oil, rind, and egg,- add to flour mixture, stirring just until moist. Fold in cranberries, raisins, and hazelnuts.

3. Spoon batter into a 9 x 5—inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Yield: 16 servings (serving size: 1 slice).


CALORIES 162 (23% from fat); FAT4.2g (satO.Bg, mono 1.6g, poly 1.8g); PROTEIN 2.6g; CARB 29.6g; FIBER 1.6g; CHOL 13mg; IRON Img; SODIUM 112mg; CALC 27mg

Cooking Light
November 2002
Page 180

[Bawstinn]

Thank you so much for posting it!

[susan_foster]

Definitely goes on the baking list in the next couple weeks - I'm supposed to bring a loaf of cranberry bread for Thanksgiving, so I'll be giving this one a try-out to see if it's the one!

Susan

[krissylou]

I'll be giving this one a try-out to see if it's the one!

It probably is the one. It was amazingly good. It's probably time to make it again this year. Goody!

:D

[funnybone]

That's why it's great when someone revisits these old threads. It reminds us of all the recipes we have tried and have forgotten about.