Recipe Finder - Cranberry Orange Bread

Yields 1 LOAF (16 SERVINGS) servings

1/2 cup all-purpose flour

1-1/2 cups whole-wheat flour

1-1/4 cups Quaker® Oats (quick or old fashioned, uncooked)

1/2 cup brown sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon nutmeg

1/2 teaspoon cinnamon

1 cup non-fat milk

3 eggs, lightly beaten

1/3 cup Tropicana Pure Premium® orange juice or Dole® 100% orange juice

1/4 cup vegetable oil

1 tablespoon grated orange peel

3/4 cup chopped fresh, frozen (thawed) or dried cranberries

2 tablespoons chopped pecans

Heat oven to 350°F. Spray pan bottom only of 9 x 5-inch loaf pan with non-stick vegetable coating.
In large bowl, combine all-purpose flour, whole wheat flour, oats, sugar, baking powder, baking soda, salt, nutmeg and cinnamon; mix well. In medium bowl, combine milk, eggs, orange juice, oil and orange peel; blend well. Add to dry ingredients all at once; stir just until dry ingredients are moistened. (Do not overmix).Stir in cranberries and pecans. Pour batter into pan.
Bake 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely. Store tightly wrapped.

Serving Size: 1/16th of loaf

Calories: 160

Total Fat: 6 grams

Saturated Fat: 1 grams

Cholesterol: 40 mg

Sodium: 120 mg

Total Carbohydrates: 24 grams

Dietary Fiber: 2 grams

Protein: 5 grams