Thanksgiving Recipes
Cranberry Oat Bread
Yield: 2 loaves
Ingredients
- 3/4 cup honey
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 cup milk
- 2 1/2 cups all-purpose flour
- 1 cup quick-cooking rolled oats
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 2 cups fresh or frozen cranberries
- 1 cup chopped nuts
Instructions
- Combine honey, oil, eggs and milk in large bowl; mix well.
- Combine flour, oats, baking soda, baking powder, salt and cinnamon in medium bowl; mix well. Stir into honey mixture.
- Fold in cranberries and nuts.
- Spoon into two 8 1/2 x 4 1/2 x 2 1/2 inch greased and floured* loaf pans.
- Bake in a preheated 350 degrees F oven for 40 to 45 minutes or until a wooden pick inserted near center comes out clean.
- Cool in pans on wire racks 15 minutes.
- Remove from pans; cool completely on wire racks.
Notes
* For best results, use our Pan Release!
Attribution
Recipe and photo used with permission from:
National Honey Board