Cranberry Nut Quick Bread

Cranberry Nut Quick Bread is a festive addition to any holiday table.Cranberry Nut Quick BreadHave you ever baked something for the very first time, then asked yourself, what have you been waiting for?  My sentiments after baking my inaugural loaf of  cranberry nut quick bread. My family must have felt the same; they polished off this loaf in less than one day!Cranberry Nut Quick BreadNow, 2 days before Christmas, they’re asking for another. Truth is, it’s so easy to make, anyone can pull it off at the last minute.

The original recipe was on page 54 (yes a carry over from my December Recipe Redux challenge) of the Philadelphia Orchestra Cookbook. Inspired by the Cranberry Marketing  Committee ingredient suggestions for Friendsgiving, I substituted in a small portion of oat flour for some of the all-purpose flour,  pistachios for the walnuts and added ginger (a relative of tumeric). The bread makes a nice last minute gift,  a festive addition to Christmas Eve dinner, or Christmas dessert buffet. Oh, and it is sooo  Santa Claus worthy!!!Cranberry Nut Quick Bread

Cranberry Nut Quick Bread

makes one loaf

by Diane Boyd


  • 1 1/2 cup flour
  • 1/2 cup oatflour
  • 1 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoon baking powder
  • 1 Tablespoon fresh minced ginger root
  • 3/4 cup orange juice
  • 1egg
  • 2 tablespoons canola oil
  • 1 cup pistachios, roughly chopped
  • 1 cup fresh whole cranberries


1. Preheat oven to 325 degrees F.

2. Grease and flour a 9″x5″x3″ loaf pan or a 30cm breadmould.

3. Sift dry ingredients, from flour through ginger, together in a large mixing bowl.

4. In a small bowl whisk egg and add orange juice and oil. Stir to combine.

5. Add orange juice mixture to dry ingredients and stir to combine.

6. Fold in pistachios and cranberries.

7. Pour into prepared baking pan and bake for 40-50 minutes or until toothpick inserted into bread comes out clean.

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Pumpkin Bread Lite

You won’t believe this pumpkin bread has  only 170 calories per slice. It also has  good-for-you ingredients like 100% white whole wheat flour and apple cider.

pumpkin bread lite
Let the baking begin! Today  the Recipe Redux is ushering in the holiday baking season with a recipe challenge for creative quick bread, along with packaging tips for giving.

pumpkin bread liteI don’t serve many sweets at my house, but when I do, they’re  straight  from the oven to the table. In my opinion, homemade can never be rivaled by something store bought. Baking also has the advantage of putting you in control. I often cut back on sugar or fat, but never both in the same recipe. You probably have observed that  when you buy something low in fat, the sugar is increased, and when you buy something low in sugar, the fat goes north. Geez. The idiom,

You can’t have your cake and eat it too,

sets us up to believe we can’t get two good things at the same time. So in baking, we can’t cut sugar and fat in the same recipe, right? I believed this.. well, until today.   My ‘go to pumpkin bread‘ recipe gets skinny on both, sugar and fat!  My only regret is I didn’t do this sooner. Oh, and btw, I also added in good for you ingredients -apple cider  and 100% white whole wheat.  I’m not sure what’s to love more, the taste or the rustic look of this loaf??!!
pumpkin bread lite

To share , I keep packaging simple
pumpkin bread lite

using a clear ‘treat bag’ tied with twine and a brown label. Be sure to visit the links at the bottom of this post for more inspiring quick bread recipes for gifting this holiday season.pumpkin bread lite

Pumpkin Bread Lite

makes one loaf

by Diane Boyd


  • 1 cup apple cider
  • cooking spray
  • 1 cup all purpose flour
  • 1 cup 100% white whole wheat flour
  • 1 cup sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves, ground
  • 1/8 teaspoon ginger, ground
  • 1 16 oz. can pumpkin puree
  • 1/4 cup canola oil
  • 2 eggs


1. Reduce apple cider to 1/4 cup, by boiling in a small heavy saucepan over medium high heat (about 15 to 20 minutes). Once reduced, cool before using.

2. Preheat oven to 350 degrees F. Coat a 9 by 5 by 3 inch loaf pan with cooking spray.

3. Mix dry ingredients thoroughly in a large bowl.

4. Beat pumpkin, oil, eggs and 1/4 cup reduced apple cider together. Add to dry ingredients just until dry ingredients are moistened. Do not overmix.

5. Pour batter into loaf pan.

6. Bake approximately 45 to 50 minutes, or until toothpick inserted in center of loaf comes out clean.

7. Cool on rack. Remove from pan after 10 minutes.

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rustic pumpkin bread Label

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