Cranberry-Walnut Quick Bread (Printer-Friendly Version) | Eating Well
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20 minute dinner recipes

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Cranberry-Walnut Quick Bread

From EatingWell:  October/November 2005

The perennial bakery favorite gets a healthy makeover.

12 servings | Active Time: 25 minutes | Total Time: 1 1/4 hours (muffins) - 1 1/2 hours (mini loaves) - 2 1/4 hours (large loaf)



  1. Preheat oven to 400°F for muffins, mini loaves and mini Bundts or 375°F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.
  2. Prepare Quick-Bread Dry Mix.
  3. Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.
  4. Make a well in the center of the dry ingredients, pour in the wet ingredients and stir until just combined. Add orange zest, cranberries and walnuts. Stir just to combine; do not overmix. Transfer batter to the prepared pan(s). Top with additional walnuts, if desired.
  5. Bake until golden brown and a wooden skewer inserted into the center comes out clean, 22 to 25 minutes for muffins or mini Bundts, 35 minutes for mini loaves, 1 hour 10 minutes for a large loaf. Let cool in the pan(s) for 10 minutes, then turn out onto a wire rack. Let muffins and mini Bundts cool for 5 minutes more, mini loaves for 30 minutes, large loaves for 40 minutes.


Per serving : 218 Calories; 8 g Fat; 2 g Sat; 2 g Mono; 41 mg Cholesterol; 30 g Carbohydrates; 6 g Protein; 3 g Fiber; 182 mg Sodium; 84 mg Potassium

2 Carbohydrate Serving

Exchanges: 1 starch, 1 other carb, 1.5 fat

Tips & Notes