I am so excited to share this recipe for Cranberry Oat Bread with you! I lovelovelove to bake, but usually I use a recipe from one of my favorite cookbooks. When I make up a recipe myself it's a pretty big deal and I feel very proud : ) I made this bread using ingredients I already had in my kitchen, so they are pretty common items. When fresh cranberries on go on sale each winter (around the holidays) I always stock up and put several bags in the freezer. Cranberries are high in vitamin C and other antioxidants and fiber while still being low in calories (that's what we call "nutrient dense" in my Nutrition class!). So I love them.
This recipe is vegan friendly (yay!) and makes one loaf.
To make Cranberry Oat Bread you will need:
4 cups of flour
1 cup of sugar
4 teaspoons of baking powder
1/2 teaspoon of salt
1/4 melted soy margarine (or butter if you prefer)
1 teaspoon vanilla
1/4 cup lemon juice
3/4 cup water
1 1/2 teaspoons Ener-G Egg Replacer (or one egg if you prefer)
1 cup of oats
2 cups of fresh cranberries (or thawed frozen ones)
Preheat your oven to 350F (180C) and lightly grease a loaf pan.
In a large bowl mix the flour, sugar, baking powder, and salt. Set aside.
In a smaller bowl mix the melted margarine, vanilla, lemon juice, water, and egg replacer (or egg).
Add the wet ingredients to the dry ingredients in the larger bowl and stir it well.
Add the oats and cranberries to the mixture and stir until everything is nicely combined.
Pour the mixture into your loaf pan and bake at 350F (180C) for 60 minutes (I checked mine by sticking a skewer into the center and making sure it came out clean).
This is a great bread to eat for breakfast or as a snack during the day!