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Cranberry Oat Bread

This is a terrific bread for breakfast!! Not too sweet and just a little tart!!

Ready In:
55mins
Yields:
Units:

ingredients

directions

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

@katie in the UP
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@katie in the UP
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"This is a terrific bread for breakfast!! Not too sweet and just a little tart!!"
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  1. CookinwithGas
    Nice recipe...I orginally found it in a cookbook from the National Honey Board but was pleased to see someone had posted it here also! I like this bread because I don't like my cranberry (or oat bread) to be sweet, so using honey is a nice alternative! I also use egg substitute in place of the whole eggs and I split the flour into half all-purpose flour and half whole wheat flour. THANKS for sharing!
    Reply
  2. Outta Here
    This was good, but I would use more spices next time, and chop my berries, since the whole berries were a bit too tart. I will make it again, and fiddle with the spices. Thanks for posting!
    Reply
  3. Tequila12
    Very Good! The honey gave it a wonderful flavor. I also used a full teaspoon of cinnamon and next time I make it I might add a few more spices. I chopped up my cranberries instead of using them whole and I liked the smaller pieces better.
    Reply
  4. emily hauer
    I just devoured 2 slices of this bread. It is really really good. I used a combination of whole wheat pastry flour and regular whole wheat flour (I no longer keep white flour in the house), I used a full teaspoon of cinnamon, and I added 1/2 teaspoon almond extract (I'm in love with almost extract right now). The batter didn't even fill the loaf pans halfway, so I took it out of the oven after only 25 minutes, and it was perfectly done. Just a little flat (probably from the whole wheat flour). Thanks so much for posting this recipe.
    Reply
  5. katie in the UP
    This is a terrific bread for breakfast!! Not too sweet and just a little tart!!
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