Good Noms bakes bread

The recipe I am using today is brought to you by Bob's Red Mill. On one hand, I like Bob's Red Mill because they produce a huge variety of whole grain and minimally processed and organic foods that are commonly available in most grocery stores, on the other hand most of it costs so much that you will look at a 5 pound bag of store brand enriched bleached cocaine-white flour that's on sale for like 2 bucks and say to yourself "How bad can it be?"
But all that aside - here is Wheat Bran Cranberry Quick Bread
Ignore the butter, it snuck in there somehow without me knowing.

• 2/3 cups flour (I used the all purpose store brand kind)
• 1 1/3 cups whole wheat flour
• 2/3 cups wheat bran
• 2/3 cups brown sugar
• 2/3 tsp baking powder
• 2/3 tsp baking soda
• 2/3 cups chopped nuts (I used some pecans I had left over and a bit of walnuts)
• 2/3 cups chopped dried cranberries (if you buy a 6oz package of Craisins, then about half)
• 1 egg
• 2/3 cups milk
• 2/3 cups orange juice
• 2/3 cups melted margarine or vegetable oil (I used apple sauce)

By the way, these are the best way to spend $10 at Target (or what have you).

I find them a bit awkward for everyday things, but for things like brown sugar these little canisters are the best. They are airtight and the sugar never hardens.

Preheat oven to 350. Combine dry ingredients and nuts. Stir cranberries, egg, milk, oj, apple sauce (or oil) into flour mixture, stir until just combined. Pour into greased 9x5x3 pan and bake for 60-70 minutes, or until center is firm.
Alternately, place all ingredients into the bread machine that you tried to get your mother to give you for about a year and she refused with the excuse that she might use it (before that it sat unused for maybe another 3 years) until she finally gave it up in the order specified by the manufacturer. Select "quick bread" setting (this just means that there is no extra rise time because we aren't using yeast.)
The bread turned out well. It's sweet, with a great shot of sour when you bite into one of those cranberry bits. It was still a bit too sweet for me (unless I'm baking cookies, cake, or something else that is deliberately supposed to be sweet I like no more than a hint of sweetness). I'd cut the sugar down to 1/2 a cup next time, maybe even less.
Overall it's moist, dense, with a nice grainy texture (the nuts and the bran probably help with this). PS - I imagine this bread would be as delicious vegan with the omission or substitution of the egg.