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Ingredients
| oatmeal: 1 cup |
| water: 1 1/4 cups (hot) |
| salted butter: 3/4 cup (softened) |
| fat free sour cream: 1/2 cup |
| light brown sugar (packed): 1 1/4 cups |
| orange peel: 2 Tbl (grated) |
| eggs: 1 |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking powder: 2 tsp |
| baking soda: 1/2 tsp |
| salt: 1/2 tsp |
| ground cinnamon: 1 1/2 tsp |
| cranberries (chopped): 1 1/4 cups |
| walnuts (chopped): 1/2 cup |
| granulated sugar: 1/4 cup |
| ground cinnamon: 1/2 tsp |
Cranberry Oatmeal Bread
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
65 min -
Servings
2 serving(s)
Tags
- Preheat oven to 350 degrees farenheit. Grease and flour two 8x4" loaf pans and set aside.
- In medium bowl, combine oats and hot water. Stir, and let stand for 5 minutes.
- In large bowl, beat butter and brown sugar until fluffy.
- Add oat mixture, sour cream, orange peel, and egg. Blend well.
- Add flour, baking powder, baking soda, salt, and 1-1/2 teaspoons cinnamon. Mix gently.
- Fold in cranberries and walnuts. Spoon batter into prepared pans and smooth to level.
- In small bowl combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over batter.
- Bake at 350 degrees farenheit for 55 to 65 minutes until bread is golden brown and pulls away from the sides of the pan.
- Cool 5 minutes, then carefully run a knife around the edges of the bread and remove to wire rack to cool.
- Wrap in plastic wrap to store.