1 cup white whole wheat flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 teaspoon vanilla1 beaten egg 1 2/3 cup milk 1/4 cup vegetable oil 3/4 cup chopped pecans or walnuts
2 cups cranberries, coarsely chopped 1 cup semi-sweet chocolate chips
Preheat oven to 350ºF. Grease two 9x5x3 loaf pans with cooking spray.
In a mixing bowl, stir together the flours, sugar, baking powder, salt, and soda. In a second bowl, combine the vanilla, egg, milk and oil. Add the wet mixture to the dry mixture and fold together, just until combined. Gently mix in the nuts, cranberries, and chocolate chips.
Divide mixture evenly between the two loaf pans. Bake for 45-55 minutes, or until golden brown, and a tester inserted near the middle comes out clean.
Allow to cool for 10 minutes in the pans, and then carefully remove from the pans and cool completely on a wire rack. For best results, wrap the breads with plastic wrap once completely cool and store overnight before slicing and serving.