- 1/4 cup canola oil
- 1 cup rolled oats
- 1 cup unbleached all purpose flour
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cinnamon
- 3/4 cup plain yogurt
- 2 large eggs
- 1 cup fresh cranberries
- 1/4 cup crystallized ginger, chopped
Preheat the oven to 350 F. Spray a loaf pan 8-1/2 inches by 4-1/2 inches with a butter flour spray.
Spread the oats in an even layer on a baking sheet and toast in the oven for about 10 minutes until lightly golden. Transfer to a food processor and pulse on and off until finely ground.
In a large bowl combine; ground and toasted oats, flour, sugar, baking powder, baking soda, salt, cardamom, and cinnamon.
In a medium bowl combine; yogurt, oil, and eggs. Mix until smooth.
Add the yogurt egg mixture to the dry ingredients and mix well. Then gently fold in cranberries and ginger.
Pour the batter into the prepared loaf pan and bake for about 50 minutes. If bread starts to brown too quickly place a piece of tented foil over the pan. Cool the bread in the pan for about 10 minutes. Round a knife around the edge of the bread to loosen it before removing the bread from the loaf pan.