May 2, 2010

Cranberry-Banana-Walnut Quick Bread

This is a delicious combination of flavors and texture. There is a pronounced tartness from the cranberries blended into the sweetness from the banana and the crunch from the walnuts.

Cranberry-Banana-Walnut Quick Bread
1 cup walnuts
1 cup white flour
1 cup minus 1 Tbsp. wheat flour
1 tsp. baking soda
1 tsp. salt
4 Tbsp. butter, softened
1 cup sugar
4 Tbsp. applesauce
2 large eggs
1 very ripe large banana
1 1/2 Tbsp. sour cream
1 tsp. vanilla
2 cups cranberries (fresh or frozen) cut in half

Preheat oven to 350ºF. Toast walnuts for 7 minutes, and then let cool. Combine flours, baking soda and salt together. In separate bowl, beat sugar and butter together for 1 to 2 minutes. Add applesauce, and beat 1 to 2 more minutes. Add eggs, banana, sour cream and vanilla. Beat until smooth. Gradually add flour mixture, beating to incorporate. Beat in cranberries and walnuts for approximately 30 seconds, until well distributed.

Spoon into 9 x 5 bread pan coated with cooking spray. Bake 55 to 65 minutes or until loaf bounces back when pressed lightly. Tent loaf with aluminum foil after 30 minutes to prevent overbrowning. Cool 10 minutes in pan on wire rack, and then remove bread from pan. Cool completely on wire rack.

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