Cranberry Bread with Orange and Oats

This tart, dense bread is moist and fruity. It’s great for breakfast or tea time.
“This tart, dense bread is moist and fruity. It’s great for breakfast or tea time. Eat it plain, or enhance it with a bit of whipped cream cheese.”

Cranberry Bread with Orange and Oats

submitted by reader Mary Ann Kauchak of Woodbridge, VA

Ingredients
2 eggs
1 cup packed light brown sugar
3 tablespoons vegetable oil
1 medium orange, diced with skin
¾ cup orange juice
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup whole-wheat flour
1 tablespoon baking powder
½ teaspoon baking soda
¾ teaspoon salt
1½ cups dried, sweetened cranberries
2 cups hot water
Instructions
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.
Tips from the Test Kitchen
Tips From Our Test Kitchen: For a moister texture, increase the amount of vegetable oil to 1/3 cup.
Nutritional Information
Nutrition facts per serving: 170 calories, 4g fat, 3g protein, 33g carbohydrates, 2g fiber, 260mg sodium.

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