Cranberry Walnut Loaf

Bread making is an art. I was never (still not into) baking because baking requires meticulously measuring all ingredients, baking time etc which is so not me. I am more of a go on the fly person where I like to put things that I have on hand and with limited time to prepare dishes yet taking into consideration nutritional facts. But this recipe is an exception. I had it at my sister’s place recently and I could not stop raving about it and decided to make it. I hope you will enjoy it too. BTW, did I mention that it has no eggs?

Ingredients:

* 1 & 1/2 cups whole wheat flour
* 1/2 cup all-purpose flour
* 1 1/2 teaspoons baking powder
* 1/2 teaspoon baking soda
* 1/2 teaspoon salt
* 1 tablespoon grated orange zest
* 1 1/2 cups fresh cranberries
* 1/2 cup pecans or walnuts, coarsely chopped
* 1/2 cup oil
* Honey as per taste or 1 cup white sugar
* 3/4 cup orange juice
* 1/2 cup soaked dates

Directions:

1. Preheat the oven to 350 degrees F. Grease and flour a 9×5 inch loaf pan. Whisk together flour, baking powder, baking soda, and salt. Stir in orange zest, cranberries, walnuts and dates.
2. In a large bowl, cream together oil, sugar/honey until smooth. Stir in orange juice. Beat in flour mixture until just moistened. Pour into prepared pan.
3. Bake for 1 hour in the preheated oven, or until the bread springs back when lightly touched. Let stand 10 minutes, then turn out onto a wire rack to cool. Wrap in plastic when completely cool.