DESCRIPTION OF CRANBERRY OAT HONEY LOAF
The Cranberry Oat Honey Loaf marries the tartness of fresh cranberries with the natural sweetness of honey, creating a hearty and comforting bread that’s perfect for any occasion. This recipe is a healthier twist on traditional sweet bread, incorporating whole wheat flour and oats for added fibre and texture. Enjoy it as a delightful start to your day or a satisfying snack.
RECIPE CATEGORY
- Breakfast, Snack, Dessert
SERVING SIZE
- Serves 12
CUISINE
- American
PREPARATION/TECHNIQUES
- Bake
OCCASION/HOLIDAY
- Christmas, Thanksgiving, Casual Brunches, Family Gatherings
SPECIAL CONSIDERATION/DIETARY CONCERNS
- Healthy, High Fibre, Low Fat, Low Sodium
DISH TYPE
- Bread
INGREDIENTS FOR CRANBERRY OAT HONEY LOAF
Dry Ingredients:
- 2 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- Dash of nutmeg
- 1 cup quick-cooking oats
Wet Ingredients:
- 3/4 cup honey
- 1/3 cup plain Greek yogurt
- 2 eggs, beaten
- 1/2 cup fat-free milk
- 2 cups fresh cranberries (or 1 cup dried)
FULL NUTRITIONAL INFORMATION
- Calories: 210
- Total Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 35mg
- Sodium: 290mg
- Total Carbohydrates: 42g
- Dietary Fiber: 4g
- Sugars: 20g
- Protein: 6g
PREPARATION FOR CRANBERRY OAT HONEY LOAF
- Preheat Oven: Set to 375°F (190°C).
- Mix Dry Ingredients: In a large bowl, combine flour, baking powder, baking soda, salt, cinnamon, nutmeg, and oats.
- Combine Wet Ingredients: In another bowl, whisk together honey, yoghurt, eggs, and milk until smooth.
- Combine Mixtures: Add the wet ingredients to the dry, mixing until just combined. Fold in the cranberries.
- Prepare to Bake: Pour the batter into a greased loaf pan.
- Bake: Place in the oven and bake for 50-60 minutes or until a toothpick inserted into the centre comes out clean.
PREP TIME
- 15 minutes
COOKING TIME
- 60 minutes
TIPS FOR CRANBERRY OAT HONEY LOAF
- Ensure not to overmix the batter to keep the bread light and fluffy.
- If using dried cranberries, soak them in warm water for 10 minutes before adding them to the batter to plump them up.
VARIATIONS
- Vegan Adaptation: Use flax eggs and vegan yoghurt.
- Nutty Twist: Add chopped walnuts or pecans for a crunchy texture.
PREPPING AND STORAGE GUIDE FOR CRANBERRY OAT HONEY LOAF
- Store the bread wrapped in plastic wrap at room temperature for up to 3 days or refrigerate for up to a week.
- For longer storage, slice and freeze the bread, wrapped in foil and placed in a freezer bag, for up to 3 months. Thaw at room temperature or toast slices directly from the freezer.
This Cranberry Oat Honey Loaf is not only a delicious way to start the day but also a nutritious option that complements any diet plan, ensuring a delightful and healthy treat.