Recipe - Cranberry Quick Bread

One fourth cup Mild oil such as canola; (to
lower fat use only 2
tablespoons)
1/3 cup Honey
1 tablespoon Sugar
1 Egg or 2 egg whites
One half cup Orange juice
2 teaspoon Grated orange rind
1/8 teaspoon Ground nutmeg
One fourth cup Wheat germ
2 cup Sifted wholewheat pastry
flour or
1 cup Sifted unbleached white
flour and
1 cup Wholewheat flour
1 One half teaspoon Baking powder
One half teaspoon Baking soda
1 One half cup Fresh cranberries; chopped
3 tablespoon Sliced almonds or chopped
walnuts; (optional)

Recipe by: Mother Earth News, October, 1993 Preheat oven to 350 degrees F.
Lightly grease bottom of a loaf pan or three miniloaf pans. (No oil is
needed for nonstick pans.) Chop cranberries, using a knife or food
processor. Beat well all ingredients up to and including wheat germ. Add
flour, baking powder, and baking soda into wet mixture and mix briefly.
Stir in cranberries and pour evenly into loaf pan(s). Sprinkle cut or sliced up
almonds (if used) on top. Bake for approximately 20 to 25 minutes for
minipans, and 45 to 50 minutes for larger pan. Loaves are done when
inserted toothpick comes out clean. Cool on racks before removing from pans
for slicing.
Posted to MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Feb 20, 1998