I had grandiose ideas.
This year promised to bring posts on “Gifts from the Kitchen 2012.” I had even written many drafts, some as far back as January 2012. I had lots of things on my Christmas board in Pinterest. Again, I had grandiose goals.
The best laid plans…..
This year’s posts were haphazard at best.
I have no excuse. Yes, work was busy and hectic and stressful. Enough said. The blog was not a priority. Life got in the way.
As Christmas has come and gone, I still feel in the mood to bake and give.
So, here is a gift from me to you. Forgive the belatedness.
Cranberry Ginger Whole Wheat Quick Bread
3 c. fresh cranberries
1 1/3 c. sugar
2/3 c. canola oil
1/2 c. 2% milk
2 t. lemon zest (about one large lemon)
1 t. grated fresh ginger
4 large farm fresh eggs
1/2 c. chopped pecans
1 1/2 c. all-purpose flour
1 1/2 c. fine whole wheat flour
2 t. baking soda
1/2 t. baking powder
1 t. fine sea salt
Preheat oven to 350 degrees and spray two loaf pans (8″x4″) with cooking spray.
In a separate medium sized bowl, whisk together flours, baking soda, baking powder and salt.
Add dry ingredients to wet and stir until just incorporated. Divide evenly into the two loaf pans.
Using a kitchen knife, loosen all sides and gently remove bread from pan. Place loaves on cooling racks and cool completely.
Wrap tightly. Freeze one and then slice and serve the rest.
Since I have a blessed two weeks off, I am (rest assured) beginning to plan my Christmas posts for next year.
Happy New Year!