Cranberry-Orange Oatmeal Bread
A moist, flavorful oatmeal bread with tangy cranberries and zesty orange peel, perfect for breakfast or teatime, appealing to fruit and citrus lovers alike.
Ingredients
Instructions
- Sift together flour, salt, baking powder, and sugar into a medium-sized mixing bowl.
- Stir in oats, grated orange peel, and chopped cranberries.
- Add vegetable oil, beaten egg, orange juice, and milk.
- Stir only until dry ingredients are moistened.
- Pour batter into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- Bake in a preheated 350°F (175°C) oven for 60 to 65 minutes.
- Cool on a wire rack for about 10 minutes.
- Remove from pan and cool thoroughly.
- Wrap cooled bread and store for one day before slicing.
Tips & Substitutions
To enhance the flavor, consider adding a teaspoon of cinnamon or nutmeg. If you don't have fresh cranberries, dried cranberries or raisins can be used as substitutes. For a healthier version, you can replace half the all-purpose flour with whole wheat flour. Make sure to mix the batter gently to avoid overworking it, which can lead to a dense loaf.
Serving Suggestions
This cranberry-orange oatmeal bread is delightful on its own or served with a spread of butter or cream cheese. It pairs beautifully with a warm cup of tea or coffee for breakfast or an afternoon snack. You could also serve it alongside a fresh fruit salad or yogurt for a balanced meal. For a special touch, drizzle a light orange glaze over the top.
Storage & Reheating
Once the bread has cooled completely, wrap it tightly in plastic wrap or aluminum foil to keep it fresh. It can be stored at room temperature for up to three days. For longer storage, consider freezing slices; just make sure to separate them with parchment paper to prevent sticking. When ready to enjoy, thaw at room temperature or toast slices directly from the freezer.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry-Orange Oatmeal Bread contains roughly 455 calories, with 8g protein, 86g carbohydrates, and 11g fat. It is a good source of protein (15% of the Daily Value), dietary fiber (15% of the Daily Value), and iron (15% of the Daily Value). Note that it is relatively high in sodium, at 1146mg per serving (50% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other fruits instead of cranberries?
Yes, you can substitute cranberries with other fruits, such as blueberries or chopped apples. Adjust the sugar accordingly if using a sweeter fruit. Just ensure the fruit is chopped into similar sizes to maintain an even texture in the bread.
Is it possible to make this bread vegan?
Absolutely! You can replace the egg with a flaxseed meal or a chia seed substitute mixed with water. Additionally, use a plant-based milk instead of regular milk. These substitutions will maintain the moisture and texture of the bread while keeping it vegan-friendly.
How can I make the bread more moist?
To enhance the moisture, consider adding an extra tablespoon of vegetable oil or using buttermilk instead of regular milk. Including mashed bananas or unsweetened applesauce can also boost moisture while adding a subtle flavor. Just be cautious not to overmix the batter to prevent a dense loaf.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).