By: Moderator_1
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Ingredients
Serves Tool
Serves To:USMetric| 2 | Teaspoon(t) | orange rind, grated | |
| 2 | eggs | ||
| 1/2 | Cup(c) | milk | |
| 1/2 | Cup(c) | vegetable oil | |
| 3/4 | Cup(c) | light brown or dark brown sugar, firmly packed | |
| 1/2 | Teaspoon(t) | salt | |
| 1 | Teaspoon(t) | cardamom, ground | |
| 1 | Teaspoon(t) | baking soda | |
| 1 1/2 | Teaspoon(t) | baking powder | |
| 3/4 | Cup(c) | whole wheat flour | |
| 1 1/4 | Cup(c) | all purpose flour | |
| 1/2 | Cup(c) | sugar | |
| 2 | Cup(c) | cranberries, chopped |
Preparation
Preheat the oven to 350° F. Grease and flour a 9 by 5 by 3 inch loaf pan. In a medium bowl, stir together the cranberries and sugar. Set aside. In a large bowl, stir together both flours, baking powder, baking soda, cardamom and salt. In a medium bowl, beat the brown sugar, oil, milk, eggs and orange rind until combined. Stir the liquid mixture into the dry ingredients until combined. Stir in the reserved cranberries. Spoon into the prepared pan and level off top. Bake 1 hour, or until a wooden pick inserted in the center comes out clean. Let stand 20 minutes, then turn onto rack to cool completely.