a brief interlude…Whole Wheat Honey Cranberry Bread
Hello? Are you there??
Sorry for being so MIA this week. To hold you over until next week’s theme (football snacks! YES!), here’s something for a rainy day.
When you wake up Saturday morning and it looks like this…
You can’t help but want to bake.
But you also don’t want to leave the house and go to the store. I’ve been meaning to use this bag of dried cranberries, and luckily found a quick bread recipe that called for ingredients that every basic kitchen has already. No need to change out of pjs. Awesome.
Whole Wheat Honey Cranberry Bread:
Ta da. (I decided against the almonds, but you could add any sort of nut)
First, preheat your oven to 350°.
Stir all of your dry ingredients.
In a large bowl, mix together honey, vegetable oil, eggs, and milk.
Mix in flour mixture until just moistened.
Stir in cranberries.
Pour into pan. Batter will be VERY thick. It was more like cookie dough.
Bake in oven for 30-32 minutes.
Mmm. The honey in the bread made the house smell so sweet and magically delicious.
The loaf didn’t really rise, so the slices will be more biscotti-size.
The honey made this bread incredible. It was a little dry, so fresh or frozen berries might work a little better, if you have those, but dried worked fine. The whole wheat and oats give it a nice hearty taste and texture. Perfect fall morning treat. I will freeze the rest so the roommates and I can enjoy all week.
Happy October, stay tuned for more football snackies!
Honey Cranberry Bread, adapted from Linda Lou at allrecipes.com. Hers makes two 8×4 loafs. I halved the recipe.
- 2 1/2 cups all-purpose flour (I used whole wheat)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 cup quick cooking oats
- 3/4 cup honey
- 1/3 cup vegetable oil
- 2 eggs
- 1/2 cup milk
- 2 cups fresh or frozen cranberries
1. Preheat oven to 350 degrees F (175 degrees C). Grease two 8×4 inch loaf pans.
2. In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and oats.
3. In a large bowl, mix together honey, vegetable oil, eggs, and milk. Mix in flour mixture until just moistened. Stir in cranberries. Divide batter into prepared pans equally.
4. Cook for 40 to 45 minutes, or until a tester inserted in the center of the loaves comes out clean. (Mine only took 30 minutes).