With fresh, whole cranberries showing up in the markets in the fall, this is the perfect quick bread to make for the holidays. The tart cranberries in this bread keep it from being overly sweet and with only two tablespoons of oil it is on the lighter side. It makes a great breakfast or afternoon treat and freezes well to have on hand for company.
|1 loaf||20 minutes|
Nuts always taste better toasted. To toast, spread on cookie sheet in single layer and put in 350°F oven for 10 to 12 minutes or until lightly browned. Remove from pan and let cool.