I had some fresh cranberries left over from the holidays that were hidden in my fruit drawer and perfect for this recipe. I also found a container of cranberry honey in our pantry and used almost a whole honey bear. I couldn't believe that the recipe didn't have any butter or sugar! I of course added a tiny bit of sugar just in case ;) This is a hearty, chewy and denser bread that is perfect for a breakfast or snacks on the go.
Cranberry Oat and Honey Bread
Servings: 2 loaves
Adapted from: Eat Yourself Skinny
2 1/2 cups all-purpose flour (I used 1/2 cup whole wheat flour)
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
Dash of nutmeg
2 tsp. sugar
1 cup quick cooking oats
3/4 cup honey
1/3 cup vegetable oil
1/2 cup fat-free milk
2 cups fresh cranberries (or 1 cup dried)
1 cup chopped walnuts (optional)
Preheat oven to 350 degrees F and grease 2 loaf pans. In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and oats.
In a large bowl, mix together honey, vegetable oil, eggs and milk. Mix in flour mixture until just moistened. Stir in cranberries and pour into prepared baking dishes. Sprinkle the top with extra oats and sugar if desired. Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.