Nancy Macklin
Nancy Macklin has a bachelor of science in dietetics from Iowa State University and a master of science in health services administration from the University of Saint Francis. Nancy worked as a hospital-based clinical dietitian, providing counseling for diabetes, heart disease, and weight loss and as a food service director in health care dining sites. She now serves as a test kitchen dietitian, developing 500+ recipes per year. She is a member of the Academy for Nutrition and Dietetics and International Association of Culinary Professionals.



Comments (2)
I was out of white whole wheat flour so I did sub all purpose to a good result. Love the crunch from the seeds. Bread was just sweet enough and the dried cranberries added some lovely tartness. Recommend!
It came out nice and moist. Baked it for the full 55 minutes, added half cranberries, half raisins. I plan on eating it for breakfast, as well as dessert.