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Cranberry-Pecan Bread

Yields 1 loaf (doubles easily for 2)


  • 1 cup whole wheat pastry flour
  • 1/2 cup unbleached white flour
  • 1/2 cup amaranth or quinoa flour (if unavailable, substitute an additional l/2 cup whole wheat pastry flour)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon allspice
  • 1 egg, or 2 egg whites, beaten
  • 3/4 cup firmly packed dark brown sugar
  • 1 cup vanilla, non-fat yogurt
  • 1 teaspoon grated lemon rind
  • 1 teaspoon vanilla extract
  • 1 cup chopped cranberries
  • 1/4 cup chopped pitted prunes
  • 1/4 cup finely chopped pecans


Preheat the oven to 350º F.

  1. Combine the flours, baking powder, baking soda, salt and allspice in a mixing bowl and stir together.
  2. In another bowl, combine the egg, brown sugar, yogurt, lemon rind and vanilla and stir until thoroughly combined.
  3. Make a well in the center of the flour mixture. Pour in the wet mixture and stir together vigorously until thoroughly combined.
  4. Stir in the cranberries, prunes, and pecans.
  5. Pour the mixture into an oiled 9- by 5- by 3-inch loaf pan. Bake for 50 minutes, or until a knife inserted into the center tests clean. Cool on a rack, then cover tightly with foil to store.

Hudson Valley Restaurant Week is back this April 8-21!