Whole Wheat Quick Bread
 
Makes 1 (8x4-inch) loaf
Ingredients
  • ¾ cup (180 grams) sour cream, room temperature
  • ½ cup (120 grams) applesauce
  • ⅓ cup (73 grams) firmly packed light brown sugar
  • ¼ cup (85 grams) maple syrup
  • 2 large eggs (100 grams), room temperature
  • 1 teaspoon (4 grams) vanilla extract
  • 1 cup (125 grams) all-purpose flour
  • 1 cup (130 grams) white whole wheat flour
  • 1½ teaspoons (7.5 grams) baking powder
  • 1 teaspoon (2 grams) ground cinnamon
  • ¾ teaspoon (2.25 grams) kosher salt
  • ½ teaspoon (2.5 grams) baking soda
  • 8 tablespoons (64 grams) dried cranberries, divided
  • 8 tablespoons (64 grams) dried currants, divided
  • 8 tablespoons (56 grams) chopped walnuts, divided
Instructions
  1. Preheat oven to 350°F (180°C). Butter an 8x4-inch loaf pan.
  2. In a large bowl, whisk together sour cream, applesauce, brown sugar, maple syrup, eggs, and vanilla. Add flours, baking powder, cinnamon, salt, and baking soda, whisking just until combined. Fold in 7 tablespoons (56 grams) cranberries, 7 tablespoons (56 grams) currants, and 7 tablespoons (49 grams) walnuts. Pour batter into prepared pan. Sprinkle with remaining 1 tablespoon (8 grams) cranberries, remaining 1 tablespoon (8 grams) currants, and remaining 1 tablespoon (7 grams) walnuts.
  3. Bake until a wooden pick inserted in center comes out clean, 1 hour and 15 minutes to 1 hour and 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/whole-wheat-quick-bread/