Cranberry Tea Bread

After we returned from traveling, I started taking inventory of the random bits & pieces left in the freezer… I save all sorts of things – from a bit of lemon juice, egg whites, chopped veggies, fruits, breads, etc. I came across a small bag of fresh cranberries that I froze after making a few of the cranberry recipes – cranberry sauce and cranberry margaritas. I had clipped some recipes last year using fresh cranberries (believe it or not, recipes with fresh cranberries are HARD to find!), and I decided to give this one a try. I had all of the ingredients on-hand, and I thought it would make a perfect New Year’s day brunch. The original recipe suggested toasting the bread and serving with a bit of cream cheese, so we tried that. The result? This is tasty! And the it’s good with or without the cream cheese – your choice! Enjoy!

Cranberry tea bread

Cranberry Tea Bread
Adapted from Body + Soul, Nov/Dec 2006
Serves 8

1 cup rolled oats
1 cup all-purpose flour (spooned and leveled)
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cardamon
3/4 cup plain fat free yogurt
1/4 cup sunflower oil
2 large eggs
1 cup cranberries, fresh or frozen (not thawed)
1/4 cup crystallized ginger, coarsely chopped (about 1.5 oz)
canola oil spray (I use my misto)

1. Preheat oven to 350 degrees. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.

2. In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.

3. Spray an 8 1/2-by-4 1/2-inch loaf pan with canola oil spray (I use my misto). Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.

To serve, toast slices and serve with cream cheese, if desired.

**Note** This lasts several days in the refrigerator or can be frozen.

Nutritional info:
Calories: 259.4
Total Fat: 15.0 g
Cholesterol: 47.0 mg
Sodium: 308.1 mg
Total Carbs: 38.6 g
Dietary Fiber: 2.6 g
Protein: 4.6 g


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