Cranberry Bread with Orange and Oats

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

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 Our Test Kitchen: For a moister texture, increase the amount of vegetable oil to 1/3 cup.

Nutrition facts per serving: 170 calories, 4g fat, 3g protein, 33g carbohydrates, 2g fiber, 260mg sodium.