Today I skied with only my brother today, so we had a lot fewer bathroom and/or beer runs. My dad likes to take breaks, but he is away skiing at Big White this weekend (not fair!) so we skied till we were tired, which was about 1 pm. So I got home earlier and I decided to make a quick bread.
My favorite quick bread is a cranberry walnut bread. Normally I use orange juice and zest, but I didn't have any. I substituted milk for the juice and added lemon zest. It turned out really tasty.
My dream is to open my own bakery/cafe where I sell muffins and quick bread for breakfast, and then serve soup, salad and sandwiches with savory muffins for lunch. Ahhh someday.
Cranberry Walnut Bread
adapted from Better Homes and Gardens Cookbook
Makes 1 loaf
2 c. all-purpose flour*
1 c. sugar
1 tbsp baking powder
1/2 tsp salt
1 c. milk
1/4 c. cooking oil
1/2 tsp. lemon zest (half a lemon)
1 c. cranberries (fresh or frozen)
1 c. chopped walnuts
1. Preheat oven to 350 degrees. Grease a 9x5x3 in. pan with Crisco. Cut a piece of parchment paper that is the same width as the bottom of the pan, but keep long. Lay paper into pan, pressing into place with hands. This is used to help pull the bread out of the pan after baking.
2. Combine egg, milk, oil and lemon zest in a bowl. Beat with whisk until well mixed.
3. In another bowl, combine flours, sugar, baking powder and salt. Whisk to mix and remove clumps. Stir in cranberries and walnuts to coat. Add in wet ingredients and stir until just combined.
4. Pour into pan and bake for 45 min. Check with a toothpick. Continue baking if crumbs are on toothpick.
5. Let cool in pan on a wire rack for 10 minutes. Remove loaf from pan using parchment paper as handles. Cool completely on a wire rack before serving.
*Can substitute 1/2 c. whole wheat flour for 1/2 c. all-purpose for extra whole grains. If you add much more than that, the bread dries out too much.
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