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Wholemeal Cranberry and Almond Bread (Eggless)
Feb 11, 2009
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19 Comments
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Wholemeal Cranberry and Almond Bread (Eggless) from ChefInYou.com
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Quick breads are a boon, esp. to some people like me who have deepest passion for baking but cannot spend a lot of time in the kitchen, thanks to hectic lifestyle. Although I love to make yeasted breads like these, a quick bread which does not require me to proof is a boon! Satisfy the passion without head breaking! 
So while I do try a lot of breads, I also like to keep the health point in check. I dont like to consume too much of those All Purpose Flour goodies drenched in butter to0 much. Balance and Equation more often than not helps.
Among those time, baking with lots of vegetables/fruits/dry fruits is a good option and this wholemeal Cranberry and Almond Breads are in the forefront for me.You have to make to believe that something as healthy as this, can in fact taste so good. This is another recipe from my neighbor’s notes and which I customized a wee bit to suit my pantry stock! It has no butter and the fat included is minimal. Give it a try.
Method
In a saucepan, mix cranberry, raisins, orange peel, juice and honey and bring it to a boil.
Stir in the oil, remove from heat and let it cool.
Sift the flours, leavening and salt along with wheat germ.
Add the liquid mixture, stir and fold in the nuts. Mix well until incorporated
Pour the batter into a greased loaf pan and bake in a preheated 375F Oven. Bake for 20-40 minutes until a toothpick inserted in the middle comes out clean. Make sure you are not piercing a cranberry.
Let the loaf rest on a wire rack for few minutes before turning it out from the pan.
It tastes much better the next day. Enjoy this as a healthy snack in the evening instead of reaching out for chips!
This is my entry to Roma’s JFI event:Wheat
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Hi DK!
I tried it yesterday n thot wud let u know how it turned out….
The GOOD part (most important)- husband n kids loved it….totally!!
the AREA OF CONCERN (there’s no “bad” part here:) – It is not very moist according to me, after a day. Also, The upper crust broke quite a lot, which I think may be becoz of the same reason – dryness – I’m not sure; another thing was that the crust turned almost black before the bread got baked…..so the crust tastes a bit “burned”….
I used whole wheat flour and all-purpose flour in equal propotions, instead of the proportions mentioned in the recipe(can’t bear to use too much of all-purpose flour!) n I also used orange juice almost 2 cups to compensate for the dense whole wheat flour…. Plz tell me where did I go wrong….
Hi DK! Have been trying ur recipes for some months now though this is my first post. Being fanatical(well, almost!!) about healthy whole grain, low fat stuff, I find a lot of recipes very useful! Thanx 4 dat:))
For this recipe, can we use dried cranberries….have a big packet of them lying in my fridge, n we dont get fresh ones here in bangalore, India. Also, I plan to use whole wheat flour(atta) – 2 cups, instead of specific flours u mentioned since we don’t have them here. will it be fine or do I need to change other ingredients in some way?
Look forward to hearing from you….thanx!
Hi Alka – thanks for your feedback, appreciate it
As for substituting for fresh ones, for most recipes dried cranberries do work with decent results. For every 1 cup of fresh cranberries use 3/4 cup of dried. Also further, soak the dried cranberries in some warm water for about 20-30 minutes and then use it in the recipe. You can use Wheat flour as it is – only that it will provide a denser bread and not fluffy. If thats ok, you can def. use full whole wheat. But if you are not too sure about (since its first time testing this recipe) you can use all purpose flour instead of pastry flour. Hope this helps 
–DK
HI,
Just want to know if you need whole wheat bread flour or just whole wheat flour or bread flour? Instead of wheat germ, can you use bran? Thanks.
Hey Jyothi – You can use whole wheat flour too. Bread flour helps to make the texture softer but for this recipe using whole wheat does not really affect the outcome of the recipe. And yes you can use bran. In fact I love using bran cos it gives such a chewy texture to the bread.
–DK
Do we need to add any sugar to this recipe?
No we dont. The sweetness comes from the honey. This bread is tangy and sweet thanks to orange, cranberry, raisins and honey.–DK
Will surely try it out soon… Thanks
Can ordinary wheat flour be used? What exactly is whole wheat pastry flour?
Whole wheat pastry flour is made from soft-wheat and is very fine textured. It has high starch content too. Since it is milled with some bran and germ intact (unlike the white all purpose flour), it is nutritious when added to baked goods. They are lighter than whole wheat hence they make lighter cakes, pastries and cookies than whole wheat which make the end result more dense. To make an ideal substitute (to avoid the dense product- if you want to) go for half wheat and half all purpose flour. If you don’t mind a dense and heavy product, then make a complete wheat flour substitute. But it would require a little more liquid than what I have mentioned in the recipe. May be 1-2 tbsp more of the orange juice etc. Hope this helps
— DK
Beautiful flavorful bread!! Photod are so good!
Guess what? I just made Idli batter in Ultra! OMG!!! So fluffy!! Why did I wait all these yrs!!!! Only thing is I should have bought a smaller 1.2L Ultra, since this is 8 cup capacity, but Arvind made me order the big one!
What a coincidence babes!!! I noted the exact SAME recipe yesterday. the bread looks sooooooo beautiful Dhivs.
Hugs,
Siri
looks absolutely d’lish! love the flavors here!
Bread look gorgeous with cranberries n almonds…
i like bread with dried fruits.Will give it a try..im craving for a slice of this bread now ..
wow that looks simply superb
i think i will try this today,..;-)
Bread looks nice..and very healthy ..
chakali
Looks so good!! We don’t get WW pastry flour here, but branded attas work quite well. I want to have a slice of that bread now!
Well Arfi – making yummy recipes which you can include in the middle of your unbelievable dieting is one challenge that I am taking up
Pavani – what can i say except that friends do think alike
You can use either..I made mine with wheat flour..works perfect 
and yes healthy to boot too
One clarification: I can use either whole wheat flour or bread flour? right??
How did u know DK?? I was looking for a bread recipe to make with the bag of cranberries that I have had for a while now. Thank you so much for the recipe.. will make this very soon.
That looks good. I like that you include many fruits in it. I still can’t eat wheat and grains, so well…