Whole Wheat Cranberry Nut Bread

Ever since my mom-in-law introduced me to this recipe, we make this bread every Christmas. We sometimes make mini loaves to share with neighbors and friends. The bread is tasty and healthy and makes for a nutritious breakfast when served with milk and a piece of fruit.

Ingredients:

2 cups whole wheat flour
1/2 teaspoon baking soda
1 1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup orange juice
1 tablespoon grated orange rind
2 tablespoons canola oil
Hot water
1 egg, beaten
1 cup coarsely chopped cranberries
1/2 cup chopped walnuts

Mix dry ingredients together. Combine OJ, orange rind, oil, and enough hot water to make 3/4 cup liquid. Add to dry ingredients. Add honey and egg, and mix well. Fold in cranberries and walnuts. Pour into loaf pan and bake at 325º for one hour. If you're using three mini loaf pans instead of one standard pan, cut cooking time in half and check bread by inserting a toothpick in the middle of the loaf. If it comes out clean, the bread's ready. Allow to cool in pan for about 10 minutes. Then place on a wire rack to cool completely.

Pumpkin Cupcakes with PB Frosting

Muffins:
1 cup mashed pumpkin
1/2 cup canola oil
1/2 cup honey
2 eggs
1 3/4 cup whole wheat flour
1 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
1 tsp. cinnamon
1/4 tsp. nutmeg
1/3 cup water
1/2 cup chopped pecans or walnuts

Preheat oven to 350º. Beat oil and honey together; add eggs. Mix well. Combine dry ingredients. Alternate adding dry ingredients and water to honey mixture. Mix in pumpkin and nuts. Bake about 20 to 25 minutes. Ice with peanut butter frosting.

PB Frosting
1/2 cup smooth or crunchy peanut butter
5 T. butter
2 T. honey
1-3 T. milk

Beat butters and honey. Add milk gradually, as needed to make frosting easy to spread.

Whole Wheat Banana Pancakes

2 cups buttermilk
3 eggs
1 tsp. baking soda
1/2 tsp. salt
1 1/4 cups whole wheat flour
3/4 cup flaxmeal
2 T. brown sugar
1 1/4 tsp. vanilla
1/4 tsp. lemon juice
2 bananas, chopped

Beat milk, eggs, baking soda and salt in bow. Add remaining ingredients, mixing well. Pour a small amount of batter onto a preheated pan over medium-high heat. Flip over when small bubbles begin to appear.

Freeze any leftover pancakes and re-heat in toaster.

Whole Grain Blueberry Muffins

2 cups whole wheat flour
1 tsp. baking soda
1/4 cup brown sugar
1 tsp. cinnamon
1/8 tsp. cloves
1/2 tsp. salt
1 egg, beaten
1 cup buttermilk
3 T. oil
1 cup or fresh frozen blueberries.

Preheat oven to 375º F. Mix dry ingredients in bowl. Make well in center. Add egg, buttermilk, and oil. Stir until moistened. Fold in one cup of frozen or fresh blueberries. Fill greased muffin cups 1/2 full Bake for about 15 minutes. Makes about 16 muffins.

Adapted from La Leche League International's Whole Foods for the Whole Family.