This quick bread incorporates whole grains without sacrificing a tender crumb, and has a mild sweetness from brown sugar and maple syrup. I created it to use up some of the frozen fresh cranberries I had stockpiled during the holidays, but you could use dried cranberries or apricots, instead. —Susan Axelrod/Spoon & Shutter
milk (low-fat is OK)
pure maple syrup
light brown sugar (packed)
fresh or frozen cranberries, chopped (if frozen, do not thaw them)
pecans, toasted and chopped
Demarara sugar, for sprinkling on top of the bread
Preheat the oven to 350. Grease a loaf pan. Nut toasting tip: while the oven is heating, put the pecans on a flat baking dish or piece of foil to toast for about 10 minutes (they will be done when you begin to smell them, but be careful not to let them burn).
In a medium bowl, combine the flours, baking soda and powder, salt and cinnamon.
In a large bowl, beat the egg until white and yolk are combined. Stir in the milk, oats, maple syrup, brown sugar and melted butter, mixing just to blend completely. Stir in the cranberries and pecans.
Scrape the batter into the greased loaf pan. Sprinkle the top with demerara sugar if you wish. Bake the bread for 1 hour, or until a tester inserted in the middle comes out clean.