Cranberry Bread with Orange and Oats

  • Yield 16 servings


2 eggs
1 cup packed light brown sugar
3 tablespoons vegetable oil
1 medium orange, diced with skin
3/4 cup orange juice
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup whole-wheat flour
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups dried, sweetened cranberries
2 cups hot water


  1. Preheat oven to 350F. Grease a 9-x-5-inch loaf pan.
  2. Combine eggs and brown sugar in a food processor and process until smooth. Add oil and diced orange. Process until orange is minced. Gradually add orange juice.
  3. Mix oats, all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Stir in orange mixture until just blended. Let stand 15 minutes.
  4. Combine cranberries and water in a medium bowl. Let stand 10 minutes. Drain well, shaking off excess liquid.
  5. Fold cranberries into batter. Pour loaf pan. Bake 50 to 55 minutes, until a wooden toothpick inserted in the center comes out almost clean. Cool 15 minutes in pan and remove to a wire rack to cool completely. Serves 16.

Recipe by Mary Ann Kauchak, Woodbridge, Va.



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