Cranberry Oat Bread Recipe

Name: Cranberry Oat Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 3/4 cup honey; 1/3 cup vegetable oil; 2 eggs; 1/2 cup low-fat milk; 2 1/2 cups all-purpose flour; 1 cup quick-cooking oats; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon cinnamon; 2 cups fresh cranberries or 2 cups frozen cranberries; 1 cup chopped nuts

Servings: persons

3/4 cup honey
1/3 cup vegetable oil
2 eggs
1/2 cup low-fat milk
2 1/2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
2 cups fresh cranberries or 2 cups frozen cranberries
1 cup chopped nuts

1
Combine honey, oil, eggs and milk in large bowl; mix well.
2
Combine flour, oats, baking soda, baking powder, salt and cinnamon in med bowl; mix well.
3
Stir into honey mixture.
4
Fold in cranberries and nuts.
5
Spoon into two 8 1/2 X 4 1/2 X 2 1/2 inch greased and floured loaf pans.
6
Bake in preheated 350 degree oven 40 to 45 minutes or until wooden toothpick inserted near center comes out clean.
7
Cool in pans on wire racks 15 minutes.
8
Remove from pans; cool completely on wire racks.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup honey, 1/3 cup vegetable oil, 2 eggs, 1/2 cup low-fat milk, and more.

Yes, Cranberry Oat Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cranberry Oat Bread

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