Wednesday, November 9, 2016


When Friend Janice and I went to estate sales on Friday, I controlled myself and only bought one cookbook. There were several I could have bought, but decided to only invest in Cathy Mitchell presents Quick & Easy Dump Cakes and More.  

Flipping through it yesterday afternoon, I know there will be a number of recipes I will be trying. I narrowed it down to 3 or 4 but finally decided to make the Harvest Quick Bread. I am sure the other ones will be good also, but this one was definitely a winner.

I like that the sugar content is relatively low compared to so many recipes and it also contains half all-purpose flour and half whole wheat flour. (I do use whole wheat pastry flour which is a little milder than regular whole wheat flour.)


1         cup milk
1         egg
1/4     cup (1/2 stick) butter, melted
1         cup all-purpose flour
1         cup whole wheat flour (I used whole wheat pastry flour)
1/2     cup packed brown sugar
1/4     cup granulated sugar
1-1/2  teaspoon baking powder
1/2     teaspoon baking soda
1/2     teaspoon salt
1/2     teaspoon ground cinnamon
3/4    cup dried cranberries
1/2     cup chopped walnuts

Preheat oven to 350 degrees F. Spray 9 x 5 - inch loaf pan with nonstick cooking spray.

Combine milk, egg, and butter in a large bowl; mix well.

Combine the dry ingredients (flours, sugars, baking powder, baking soda, salt, and cinnamon) with a whisk. 

Add dry ingredients to wet mixture; stir just until blended.

Stir in cranberries and walnuts.

Pour batter into prepared pan.

Bake 45 to 50 minutes or until toothpick inserted into center comes out clean.

Cool in pan 10 minutes;
remove to wire rack to cool completely.