Cranberry-Walnut-OrangeBlossom Bread

Cranberry walnut bread is actually pretty traditional in my family.  Wanting to continue this, I took this recipe for cranberry orange walnut muffins and turned it into a loaf, which only entailed baking it longer--over 50 minutes.  Also, in a half-assed attempt to make it match with other menu items, I added a few tsp of orange blossom water.  I used more white flour than in the muffins.  And finally, I ended up using lemon zest instead of orange out of pure necessity.

This bread was great: not too sweet, and the orange blossom water was very subtle.  However, it dried out very quickly (like a day or two), and I think that using more oil and less applesauce might change this...

Cranberry-Walnut-OrangeBlossom Bread

Ingredients

1 c whole wheat flour
1 1/2 c white flour
2 tsp baking soda
3/4 c turbinado sugar
2 tsp cinnamon
1 tsp cloves
1 tsp nutmeg
1/2 tsp dry ginger
1/2 tsp salt
*
1/3 c oil
1 c applesauce (unsweetened)
juice and zest of one medium orange or lemon

1-2 tsp orange blossom water
soymilk or water to desired consistency (about 1 c)
*
1 c walnuts
1 c fresh cranberries

Instructions

1. Preheat oven to 375*. Oil loaf pan.
2. Combine dry. Add wet, adding liquid to muffin-batter consistency (it should be thick, but just goopy enough that you can pour it with a ladle). Stir in walnuts and cranberries. Fill loaf pan. Bake about 50 min.