Cranberry-Pecan Bread

[vegelady]

Cranberry-Pecan Bread

1 1/2 cups whole wheat pastry flour
1/2 cup specialty flour (try amaranth, quinoa, or barley flour, or a combination
of two)
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon allspice
1/2 cup natural cane sugar
1 cup low-fat vanilla soy yogurt
1/4 cup rice milk, or soymilk
2 tablespoons light vegetable oil
1 cup dried cranberries
1/4 cup chopped pitted prunes
1/3 cup finely chopped pecans

DIRECTIONS:

Preheat the oven to 350 degrees.
Combine the first 6 (dry) ingredients in a mixing bowl and stir together.

Make a well in the center of the flour mixture.
Pour in the yogurt, milk, and oil and stir together vigorously until
thoroughly combined.

Stir in the cranberries, prunes, and pecans.
Pour the mixture into an oiled 9- by 5- by 3-inch loaf pan.

Bake for 50 minutes, or until a knife inserted into the center tests clean.
Cool on a rack, then cover tightly with foil to store.

Makes 1 loaf; recipe doubles easily for 2 loaves.