The perennial bakery favorite gets a healthy makeover.

Stacy Fraser
Source: EatingWell Magazine, October/November 2005

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Recipe Summary

total:
1 hr 15 mins
Servings:
12
Nutrition Profile:
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F for muffins, mini loaves and mini Bundts or 375 degrees F for a large loaf. Coat pan(s) (see "Pan Options") with cooking spray.

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  • Prepare Quick-Bread Dry Mix.

  • Whisk eggs, buttermilk, brown sugar, butter, oil and vanilla in a large bowl until well combined.

  • 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.

  • 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.

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Nutrition Facts

223 calories; protein 5.7g 12% DV; carbohydrates 31.1g 10% DV; dietary fiber 3.1g 12% DV; sugars 9.7g; fat 8.5g 13% DV; saturated fat 1.9g 9% DV; cholesterol 36.4mg 12% DV; vitamin a iu 118.8IU 2% DV; vitamin c 2.8mg 5% DV; folate 36.2mcg 9% DV; calcium 58.3mg 6% DV; iron 1mg 5% DV; magnesium 16mg 6% DV; potassium 83.8mg 2% DV; sodium 195.3mg 8% DV; thiamin 0.1mg 9% DV.
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Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
10/29/2011
A family favorite For convenience I use craisins (chopped) and buttermilk powder. Delicious! Pros: turns out well every time Read More
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