Cranberry Quick Bread with Dried Blueberries and Hazelnuts

Something about fall makes me want to bake quick bread. I don't know what it is, but it seems to be seasonal for me. Since I had fresh cranberries, roasted hazelnuts and dried blueberries (thanks to Oh Nuts!), I decided to try this bread. I swapped out the golden raisins that were originally called for and used dried blueberries instead. I thought it was really pretty to look at and it tasted wonderful. I love how cranberries look when they bake up, so beautiful and red. I also love how you can see the orange zest. This came in handy when I was taking dinner to someone the other night, I just sliced a few pieces and sent them over on a pretty plate. Yum!

Cranberry Quick Bread with Dried Blueberries and Hazelnuts from Cooking Light

1 1/3 cups all-purpose flour

2/3 cup whole wheat flour

1 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

3/4 cup apple juice

3 tablespoons canola oil

1 teaspoon grated orange rind

1 large egg

1 1/3 cups chopped fresh cranberries

1/3 cup dried blueberries

1/4 cup chopped hazelnuts

Cooking spray

Preheat oven to 350°. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through salt) in a large bowl; make a well in center of mixture. Combine juice, oil, rind, and egg; add to flour mixture, stirring just until moist. Fold in cranberries, raisins, and hazelnuts.Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray. Bake at 350° for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.

Up Tomorrow- Barefoot Bloggers-Herb-Roasted Onions and Craving Ellie in my Belly- Portobello Lasagna Roll-ups