Cranberry and Toasted Pecan Bread with a Citrus Glaze
By EatingLocalintheLou on January 30, 2013
This Friday, February 1st is the 10th annual Wear Red Day, a national campaign raising awareness on the leading killer of women: heart disease. Thankfully women have started to realize that heart disease is a serious health issue not just affecting men. The cool thing is, each of us can make lifestyle choices that can positively impact our destiny. By taking care of our bodies, not smoking, exercising regularly, drinking alcohol in modest amounts and eating well, we can seriously reduce our risk.
Most everything served up here at the Lou is heart healthy, including this Cranberry and Toasted Pecan Bread with Citrus Glaze. Half of the flour has been swapped out for whole-wheat flour and the pecans contain heart healthy nutrients such as folic acid, calcium, magnesium, fiber and vitamin E.
This quick bread also features cranberries and citrus, which are both antioxidant rich and in season during the winter months. When bags of cranberries are on sale during the holidays, I like to stock my freezer (hoard?) for later use. Eating seasonally offers the best that nature provides at that time of year. Often produce that’s in season is more affordable and flavorful. For other fruits and vegetables now in season, check out Cooking Light’s Produce Guide, an excellent resource highlighting what’s in season during each of the four seasons.
So this Friday, show support for National Wear Red Day by wearing red and trying this Cranberry and Toasted Pecan Bread crumbled over a container of vanilla yogurt. Your heart will thank you.
- 3/4 cup cranberries, chopped
- 1/2 cup pecans, chopped (Missouri Northern Pecan Growers, Nevada, MO)
- 3/4 cup whole wheat flour (Shirk's Country Market, Centertown, MO)
- 3/4 cup all-purpose flour
- 3/4 tsp. baking powder
- 3/4 tsp. salt
- 1 cup raw sugar (granulated works too)
- 1/2 cup canola oil
- 2 eggs (Spark's, Warrenton, MO)
- 1 tsp. vanilla extract (see this link for making your own)
- 1/2 tsp. almond extract
- 1/2 cup fat-free milk
- 3 Tbsp. powdered sugar
- 1 Tbsp. fresh lemon juice (or orange juice would be great too)
- Heat oven to 350 F. Spray 2 loaf pans with cooking spray, dust with flour.
- In a small skillet, toast pecans over medium heat for about 1-2 min being careful to not burn.
- Toss cranberries and pecans in 1/8 cup of flour in a bowl to coat.
- Combine remaining flour, baking powder and salt in medium mixing bowl.
- Beat sugar and oil in large bowl on medium speed for 1 minute. Add eggs and beat until just blended. Add in vanilla and almond extract.
- On low speed, slowly add some of the flour mixture, then milk, alternating until all incorporated. Stir in cranberry and pecans; divide batter between pans.
- Bake about 55 minutes until toothpick comes out clean. Allow to cool.
- Whisk powdered sugar and lemon (or orange) juice to make glaze. Drizzle over cooled slices of bread.
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