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Cranberry-Pecan Bread – and – Maple Date-Hazelnut Bread

Cranberry-Pecan Bread – and – Maple Date-Hazelnut Bread

It’s nice to have easy-to-make quick breads on hand for drop-in holiday company; a fresh loaf also makes a nice gift to bring when you are invited to others’ homes for holiday meals or visits.

CRANBERRY-PECAN BREAD
Makes 1 loaf; recipe doubles easily for 2 loaves

1 cup whole wheat pastry flour
1 cup unbleached white flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon allspice or cinnamon
1 egg, beaten, or equivalent of egg substitute
3/4 cup firmly organic raw sugar
1 cup vanilla low-fat yogurt
1 teaspoon grated lemon rind, optional
1 teaspoon vanilla extract
1 cup chopped cranberries, preferably organic
1/4 cup chopped pitted prunes
1/4 cup finely chopped pecans

Preheat the oven to 350 degrees.

Combine the first 6 (dry) ingredients in a mixing bowl and stir
together. In another bowl, combine the next 5 ingredients (egg through
vanilla) and stir until thoroughly combined.

Make a well in the center of the flour mixture. Pour in the wet mixture
and stir together vigorously until thoroughly combined. Stir in the
cranberries, prunes, and pecans. Pour the mixture into an oiled 9- by 5-
by 3-inch loaf pan.

Bake for 50 minutes, or until a knife inserted into the center tests
clean. Cool on a rack, then cover tightly with foil to store or share.

MAPLE DATE-HAZELNUT BREAD
Makes 1 loaf; recipe doubles easily for 2 loaves

2 cups whole wheat pastry flour
l l/2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon allspice
1 egg, beaten, or equivalent of egg substitute
3 tablespoons vegetable oil
1/2 cup pure maple syrup
1/2 cup applesauce
1 teaspoon grated orange rind, optional
1 cup chopped pitted dates
1/4 cup currants
1/4 to 1/2 cup finely chopped hazelnuts

Preheat the oven to 350 degrees.

In a mixing bowl, combine the flour with the baking powder and spices.
In another bowl, beat the eggs together with the oil, syrup, applesauce,
and optional orange rind.

Make a well in the center of the flour mixture and pour in the wet
mixture. Stir vigorously until thoroughly combined. Stir in the dates,
currants, and hazelnuts. Pour into an oiled 9- by 5- by 3-inch loaf pan.
Bake 45 to 50 minutes, or until a knife inserted into the center tests
clean. Cool on a rack, then cover tightly with foil to store or share.

Read more: Food, All recipes, Desserts

Recipes from Vegetarian Celebrations, by Nava Atlas. Copyright (c) 1996 by Nava Atlas. Recipes reprinted by permission of Nava Atlas.
Recipes from Vegetarian Celebrations, by Nava Atlas.

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Annie B. Bond

Annie is a renowned expert in non-toxic and green living. She was named one of the top 20 environmental leaders by Body and Soul Magazine and "the foremost expert on green living." - Body & Soul Magazine, 2009. Learn Annie's latest eco-friendly news on anniebbond.com, a website dedicated to healthy and green living.

Go to the Source

Vegetarian Celebrations

Festive Menus for Holidays and Other Special Occasionsbuy now

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