Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| ¼ cup | Mild oil such as canola; (to lower fat use only 2 tablespoons) |
| ⅓ cup | Honey |
| 1 tablespoon | Sugar |
| 1 \N | Egg or 2 egg whites |
| ½ cup | Orange juice |
| 2 teaspoons | Grated orange rind |
| ⅛ teaspoon | Ground nutmeg |
| ¼ cup | Wheat germ |
| 2 cups | Sifted whole-wheat pastry flour or |
| 1 cup | Sifted unbleached white flour and |
| 1 cup | Whole-wheat flour |
| 1½ teaspoon | Baking powder |
| ½ teaspoon | Baking soda |
| 1½ cup | Fresh cranberries; chopped |
| 3 tablespoons | Sliced almonds or chopped walnuts; (optional) |
Recipe by: Mother Earth News, October, 1993 Preheat oven to 350 degrees F.
Lightly grease bottom of a loaf pan or three mini-loaf pans. (No oil is needed for nonstick pans.) Chop cranberries, using a knife or food processor. Beat well all ingredients up to and including wheat germ. Add flour, baking powder, and baking soda into wet mixture and mix briefly.
Stir in cranberries and pour evenly into loaf pan(s). Sprinkle sliced almonds (if used) on top. Bake for approximately 20 to 25 minutes for minipans, and 45 to 50 minutes for larger pan. Loaves are done when inserted toothpick comes out clean. Cool on racks before removing from pans for slicing.
Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Feb 20, 1998