Cranberry and Hazelnut Quick Bread

Cranberry and Hazelnut Quick Bread(Adapted from CL)

1 1/3 cups all-purpose flour
2/3 cup whole wheat flour
1 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup apple juice
3 tablespoons vegetable oil
1 teaspoon grated orange rind
1 large egg, lightly beaten
1 1/3 cups chopped fresh cranberries
1/3 cup chopped hazelnuts, toasted

Preheat oven to 350

In a large bowl, combine flours, sugar, baking powder, baking soda, and salt. Make a well in center of mixture with a wooden spoon. Combine apple juice, oil, rind, and egg in a small bowl. Add to the dry ingredients and stir just until moistened. Gently fold in cranberries and hazelnuts.

Spoon batter into a 9 x 5 loaf pan coated with cooking spray. Bake for 45-50 minutes or until a toothpick comes out clean. Cool 10 minutes in pan and then remove to a wire rack to cool completely.