One of my favorite things about this time of year is the food. Summer is all about tastes that are light and fruity but fall brings out more savory dishes. Pumpkins, cranberries, apples…yum! I missed them so much! Today I baked some homemade cranberry bread to donate to the PTA…they are providing baked goods to ALL of the teachers in the school! Since I was baking one loaf I decided to double the recipe and bake myself one, too! This is perfect for an after school snack when your kids want something sweet but YOU want something healthy! Cranberry Bread freezes really well so if you make extra just wrap it well and stick one loaf in the freezer. You can pull it out for company at Christmas! I substituted half of the white flour in this cranberry bread with whole wheat flour that I had ground fresh in my Wondermill. You can do this in a lot of recipes and freshly ground whole wheat flour smells amazingly nutty!
You can make just about any quick bread recipe you have a little healthier with a few simple changes. Swapping out some of the white flour with whole wheat is an easy one. (Don’t replace ALL…I find less than half usually still comes out good) You can also replace half of the oil with apple sauce or throw in some wheat germ or ground flax seeds. Tons of quick and easy ways to make your baked goods healthier, not just cranberry bread! I made a few modifications to a recipe I found on Live Better America and it turned out really well.
Whole Wheat Cranberry Bread
- 1½ cups all-purpose flour
- 1½ cups whole wheat flour
- 1¼ cups sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon baking soda
- ¾ low fat milk
- ½ cup real maple syrup
- ⅓ cup vegetable oil
- 2 teaspoons vanilla
- 2 eggs
- 2 cups fresh or frozen (thawed and drained) cranberries, coarsely chopped
- ½ cup chopped walnuts
- Heat oven to 350°F. Grease 2 (8×4-inch) loaf pans with shortening or cooking spray.
- In a large bowl, mix flours, sugar, baking powder, salt, cinnamon and baking soda until well blended.
- In a medium bowl, stir milk, maple syrup, oil, vanilla and eggs together until well blended.
- Mix liquid ingredients into flour mixture until well blended.
- Stir in cranberries and walnuts. Spoon batter evenly into pans.
- Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
- Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.