Cranberry-Pecan Breakfast Bread

TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
MAKES: 24 servings

Ingredients

1-3/4 cups all-purpose flour

3/4 cup whole wheat flour

3/4 cup sugar

1/2 cup quick-cooking oats

3 tablespoons ground flaxseed

1 teaspoon baking powder

3/4 teaspoon salt

1/2 teaspoon baking soda

2 eggs

1 teaspoon vanilla

1-1/4 cups orange juice

1/4 cup butter, melted

1/4 cup unsweetened applesauce

1 cup dried cranberries chopped

1/2 cup Alamo Pecans chopped

Directions

Preheat oven to 350°. In a large bowl, combine first eight ingredients. In a small bowl, whisk eggs, vanilla, orange juice, butter, and applesauce. Stir into dry ingredients just until moistened. Fold in cranberries and pecans.

Transfer to two greased 8×4-in. loaf pans. Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).