With Christmas approaching ever closer, this cranberry ginger bread is the perfect breakfast or snack for the holiday season. Not only is it made with fresh cranberries, an ingredient that always says holidays to me, but also crystallized ginger and oats for great flavor. It is unlike any other cranberry bread I have had and immediately was a favorite. Not super sweet, but also not so healthy you feel deprived. The recipe is from Body and Soul magazine, now known as Whole Living. I like to lightly toast a slice and if feeling not too terribly healthy or just because, a little spread of butter. Holiday baking, not only traditional cookies and sweets, but also seasonal ingredients with new flavor combinations.
Cranberry Ginger Bread
Ingredients
- 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
Instructions
- 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.
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