Cranberry-Walnut Quick Bread

1 Review
From: EatingWell Magazine October/November 2005

The perennial bakery favorite gets a healthy makeover.

Ingredients 12 servings

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Original recipe yields 12 servings
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  • Quick-Bread Dry Mix, (recipe follows)
  • 2 large eggs
  • 1 cup nonfat buttermilk, (see Tips)
  • 2/3 cup brown sugar
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons canola oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon freshly grated orange zest
  • 2 cups chopped cranberries, (see Tips), fresh or frozen, thawed
  • 1/2 cup chopped toasted walnuts, (see Tips), plus more for topping if desired

Preparation

  • Active

  • Ready In

  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.
  • Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month.
  • Tips: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
  • To make quick work of chopping cranberries, place whole berries in a food processor and pulse a few times until the berries are coarsely chopped.
  • To toast walnuts, pecans or hazelnuts, spread nuts onto a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes. To toast sliced almonds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
  • Pan Options: Each of these recipes will make: 1 large loaf (9-by-5-inch pan) 3 mini loaves (6-by-3-inch pan, 2-cup capacity) 6 mini Bundt cakes (6-cup mini Bundt pan, scant 1-cup capacity per cake) 12 muffins (standard 12-cup, 2 1/2-inch muffin pan)
  • Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition information

  • Serving size: 1 slice (1/12 loaf)
  • Per serving: 223 calories; 9 g fat(2 g sat); 3 g fiber; 31 g carbohydrates; 6 g protein; 36 mcg folate; 36 mg cholesterol; 10 g sugars; g added sugars; 119 IU vitamin A; 3 mg vitamin C; 58 mg calcium; 1 mg iron; 195 mg sodium; 84 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1 starch, 1 other carb, 1.5 fat

Reviews 1

March 26, 2011
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By: legibson
A family favorite For convenience, I use craisins (chopped) and buttermilk powder. Delicious! Pros: turns out well every time