2 c. whole wheat pastry flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1 c. honey
1/3 c. almond oil or vegetable oil
2 eggs, beaten
1 c. whole fresh cranberries
1 c. pecans or walnuts, chopped
2/3 c. raisins
2 tbsp. grated orange peel mixed with 1 tbsp. grated lemon peel
2 tbsp. plain yogurt

Preheat oven to 350 degrees. Grease a 9 x 5 inch loaf pan. Combine flour, baking powder, soda, cinnamon and nutmeg in medium bowl. Combine honey and oil in small saucepan and warm over low heat. Transfer honey mixture to another medium bowl. Add eggs and mix well. Add to dry ingredients and stir just until moistened; do not overmix. Fold in cranberries, nuts, raisins, peel and yogurt. Pour into prepared pan. Bake until tester inserted in center comes out clean, about 65 minutes. Turn loaf out onto wire rack and let cool slightly. Serve warm. (Bread can be frozen. Cover tightly with plastic wrap and aluminum foil. Rewarm slices in 350 degree oven for 10 to 15 minutes.)

NOTE: Don't open oven or bread will fall.