Ingredients

4 cups cranberries

2/3 cup fresh orange juice (about 2 large oranges) 1 1/2 cups low-fat buttermilk

2 eggs

6 tablespoons unsalted butter, melted

2 cups whole wheat flour

2 cups all-purpose white flour

2 cups sugar

2 teaspoons baking powder

1 teaspoon baking soda

2 1/2 teaspoons salt 1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1 cup roughly chopped walnuts

Topping:

1/2 teaspoon cinnamon

1/2 teaspoon cardamom

1 tablespoon sugar

Preparation

  1. Preheat oven to 375 degrees. Coat 6 mini or 2 regular size loaf pans with non-stick cooking spray.
  2. Coarsely chop 1 1/2 cups of the cranberries by hand or in a food processor; set aside.
  3. In a medium bowl, whisk together the orange juice, buttermilk and eggs. Whisk in the melted butter.
  4. In a separate large bowl, combine the whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, salt, cinnamon and cardamom. Stir with a fork until thoroughly mixed.
  5. Add the liquid ingredients to the dry ingredients and gently fold together with a rubber spatula until just combined; do not over mix. Gently add the whole and chopped cranberries and walnuts. Mix just enough to distribute them throughout the batter.
  6. Divide the batter evenly between the loaf pans. Prepare the topping by mixing the cinnamon, cardamom and sugar in a bowl; sprinkle over the top of the loaves.
  7. Bake until a tester inserted in the center comes out clean - 30 to 35 minutes for mini loaves, about 45 to 50 minutes for standard loaves. Let cool on a wire rack.

Nutrition Information:

* Per serving (1/8 of a mini loaf): 111 calories, 2 g protein, 19 g carbohydrate, 4 g fat (1 g saturated), 13 mg cholesterol, 107 mg sodium, 1 g fiber.