Cranberry Quick Bread with Raisins and Hazelnuts

Ingredients

• 0.8 cup apple juice 
• 1 teaspoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1.3 cups cranberries fresh chopped
• 1 large eggs 
• 1.3 cups flour all-purpose
• 0.3 cup golden raisins 
• 0.3 cup hazelnuts chopped
• 1 teaspoon orange zest grated
• 0.3 teaspoon salt 
• 1 cup sugar 
• 3 tablespoons vegetable oil 
• 0.7 cup flour whole wheat

Equipment

• bowl
• frying pan
• oven
• knife
• wire rack
• loaf pan
• measuring cup

Directions

1. Preheat oven to 35
2. Lightly spoon flours into dry measuring cups; level with a knife.
3. Combine flours and next 4 ingredients (flours through salt) in a large bowl; make a well in center of mixture.
4. Combine juice, oil, rind, and egg; add to flour mixture, stirring just until moist. Fold in cranberries, raisins, and hazelnuts.
5. Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray.
6. Bake at 350 for 50 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.