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Carrot Cranberry Quick Bread

This recipe performs like a champion, and can be adapted to several variations. See notes below...

Step-by-Step Instructions

Preheat oven to 350 F. Spray bottom of a 9” X 5” loaf pan with nonstick cooking spray.

Place the cereal in a food processor fitted with a metal blade and process until finely ground. Set aside.

In a large mixing bowl, mash carrots with a fork. Stir in buttermilk, lemon juice, lemon peel, vegetable oil, eggs and sugar until well blended with the carrots.

Stir in the flour, baking powder, baking soda, pumpkin pie spice and salt. Mix until dry ingredients are moistened. Add the cereal and cranberries and stir until blended.

Put batter into loaf pan and bake for 55-60 minutes until a toothpick inserted into the center comes out clean. Cool 10 – 15 minutes in the pan on a baking rack; remove from pan and let cool on the rack before cutting.

Prep Time: 30 Minutes

Total Time: 55-60 Minutes

Servings: 18 Slices

I ½ cups bran fiber cereal

1 (14 ounce) can carrots, slices or chopped, drained

½ cup buttermilk

1/3 cup lemon juice

1 tsp. grated lemon peel

¼ cup vegetable oil

2 eggs

¾ cup sugar

2 ½ cups white whole wheat flour

2 tsp. baking powder

½ tsp. baking soda

2 tsp. pumpkin pie spice

¼ tsp. salt

1 cup dried, fresh or frozen
(thawed) cranberries, chopped

Recipe provided by Wheat Foods Council, a partner of
the Home Baking Association