Cranberry-Nut Bread

• bread pan or muffin tin
• 2 large bowls
• whisk
• rubber spatula
• toothpick

• 2½ T vegetable oil
• 1 c whole wheat pastry flour
• ½ c cornmeal*
• 1½ t baking powder
• ½ t baking soda
• ½ t salt
• ½ c milk
• ¼ c sour cream or yogurt
• ¾ c sugar
• 2 t orange extract or orange zest
• 1 t vanilla
• 1 c fresh or frozen cranberries, or ¾ c dried**
• ½ c pecans or walnuts, chopped

Combine flour, cornmeal, baking powder, baking soda, and salt in one bowl, and milk, sour cream, 2 T oil, sugar, orange, and vanilla in the other.

Fold the wet into the dry, mixing until just combined. Fold in cranberries and nuts.

Spread into the pan and bake until a toothpick inserted into the center comes out clean, about 45-50 minutes for a loaf or 30-40 minutes for muffins.

Cool in the pan for 15 minutes, then transfer to a wire rack and let cool completely.

** If using dried cranberries, add another ¼ c of milk.

Adapted from the recipe for "Cranberry Nut Quick Bread" in 500 Vegan Recipes, by Celine Steen and Joni Marie Newman – read my review.

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