Cranberry Nut Oatmeal Bread

Cranberry Nut Oatmeal Bread

This festive sweet and tart oatmeal grainy bread uses the whole bag of cranberries, as I always hated a small amount of cranberries left in a bag.

This recipe is from Holly Clegg’s trim&TERRIFIC® Eating Well to Fight Arthritis cookbook.


Makes 16 slices

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1 cup old-fashioned oatmeal
  • 1/2 cup honey
  • 1/2 cup light brown sugar
  • 1/3 cup canola oil
  • 2 eggs
  • 1/2 cup skim milk
  • 1 teaspoon vanilla extract
  • 1 (12-ounce) package fresh cranberries, chopped
  • 2/3 cup chopped pecans


  1. Preheat oven 350°F. Coat 9x5x 3-inch loaf pan with nonstick cooking spray.
  2. In bowl, stir together flour, baking powder, baking soda, cinnamon and oatmeal.
  3. In large bowl, mix together honey, brown sugar, oil, eggs, milk and vanilla. Stir in flour mixture until moistened. Stir in cranberries and pecans.
  4. Pour batter into prepared pan. Bake 40-45 minutes, or until toothpick inserted in center comes out clean.

Nutritional Analysis (per serving)

  • Calories 244
  • Calories from Fat 33%
  • Fat 9g
  • Saturated Fat 1g
  • Cholesterol 23mg
  • Sodium 119mg
  • Carbohydrates 37g
  • Dietary Fiber 2g
  • Total Sugars 17g
  • Protein 5g
  • Dietary Exchanges: 1 1/2 starch, 1 other carbohydrate, 1 1/2 fat

Terrific Tip: Cranberries freeze up to one year so stock up on fresh cranberries while they are plentiful during the holiday season.