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.
Ingredients
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
Preparation
- Preheat oven 350°F. Coat 9x5x 3-inch loaf pan with nonstick cooking spray.
- In bowl, stir together flour, baking powder, baking soda, cinnamon and oatmeal.
- In large bowl, mix together honey, brown sugar, oil, eggs, milk and vanilla. Stir in flour mixture until moistened. Stir in cranberries and pecans.
- 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: 9 g
- Saturated Fat: 1 g
- Cholesterol: 23 mg
- Sodium: 119 mg
- Carbohydrates: 37 g
- Dietary Fiber: 2 g
- Total Sugars: 17 g
- Protein: 5 g
- 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.