RECIPE: Cranberry-Pecan Quick Bread

Cholesterol fighting ground flaxseed, oats and almonds are just a few of the healthy ingredients in this recipe for Cranberry-Pecan Quick Bread, courtesy of the 2011 All New Edition Taste of Home Baking cookbook.

Dried cranberries have an array of health benefits including a high-dose of vitamin C and antioxidants, and cranberries are often used to treat urinary tract issues. Dried cranberries also have been widely studied for fighting bacterial infections, cardiovascular benefits, immune system strengthening and anti-cancer properties.

Another main ingredient in this recipe, pecans, are low in saturated fat, and offer a variety of nutritional benefits of their own, including vitamin E, and particularly in one form of vitamin E called gamma-tocopherols. One study published in the January 2011 issue of The Journal of Nutrition showed that after eating pecans, gamma-tocopherol levels in the body doubled and unhealthy oxidation of LDL or bad cholesterol in the blood decreased by as much as 33 percent.

Enjoy the recipe below!

Cranberry-Pecan Quick Bread
1 ¾ cups of all purpose flour
¾ cup whole wheat flour
¾ cup sugar
¼ cup quick-cooking oats
¼ cup ground almonds
2 tablespoons ground flaxseed
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
2 eggs
1 ¼ cups orange juice
¼ cup butter, melted
¼ cup unsweetened applesauce
1 cup dried cranberries
¼ cup chopped pecans

In large bowl, combine the first nine ingredients. In a small bowl, whisk eggs, orange juice, butter and applesauce. Stir into flour moisture just until moistened. Fold in berries and nuts. Transfer to two 8-inch x 4-inch loaf pans coated with cooking spray.

Bake at 350-degree for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes; remove from pans to wire racks.