Cranberry Nut Bread

Makes one 9x3x3-inch loaf

nonstick cooking spray 2 cups unbleached, all purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda 1 teaspoon table salt ¾ cup granulated sugar 1 tablespoon orange zest ¼ teaspoon ground allspice 6 tablespoons unsalted butter, melted and cooled to room temperature 1 large egg ¾ cup reduced fat milk ¼ cup sour cream 1 teaspoon pure vanilla extract 1 cup dried cranberries ⅓ cup walnuts ⅓ cup pistachios

Calories 260 (37% from fat) • carb. 37g • pro. 5g • fat 11g • sat. fat 5g • chol. 40mg • sod. 260mg • calc. 57mg • fiber 1g

Preheat oven to 350°F. Lightly coat a 9x3x3-inch loaf pan with nonstick cooking spray; reserve. In a small bowl, mix the flour, baking powder, baking soda, salt, sugar, zest and all spice; reserve. In the bowl of the Cuisinart Hand Stand Mixer, add the egg, milk, sour cream and vanilla. Fitted with the flat beaters, mix on speed 1, gradually raising to speed 4, for 20 seconds. With the hand stand mixer still running, reduce to speed 4 and slowly add the butter. Mix for about 15 seconds, or until combined. Reduce the hand stand mixer to speed 1 and add the dry ingredients. Once almost fully mixed in, add the cranberries and nuts. Pour into prepared loaf pan. Bake in the preheated oven for about 50 to 55 minutes, or until a cake tester inserted comes out clean.