Happy New Year lovelies!!!
I hope everyone rang in the New Year with lots of love, laughs and glitz! Lemme tell you, we sure did. We went out with Chris, his brother and wifey (who is fabulous by the way!) and lots of other friends, it was certainly a night to remember. I of course donned my new sparkly black cocktail dress and danced the night away with confetti and horns. But more of that later, I have a really yummy recipe to share!
This cranberry oat and honey bread is seriously the chupacabra of healthy bread recipes. Ever heard that term? Well Patti Stanger (you know, the Millionaire Matchmaker..duh) uses it when she finds the “perfect” man and well I use it for the perfect recipe.
Oh and notice anything different? I got to play with my new 50 mm lens and I absolutely LOVE it!! It makes taking pictures so much more fun and it really never takes a bad photo. I had so many great ones to choose from!
This bread contains no sugar, no butter and very little oil. The honey is used as a sweetener as well as a touch of cinnamon and nutmeg for some added spice. It was deeeelicioooous! Just take my word for it. You can use fresh cranberries or dried, I used dried only because I had some on hand but I think fresh would taste even better. This is a great breakfast bread and you probably already have everything on hand to make this.
The only change I would make to this would be to add a bit of yogurt to make it more moist. It may also be a perfect substitute instead of the oil, but either way this still tastes delish! Mmm and nothing smells better than fresh homemade bread in your house.
RECIPE
Cranberry Oat and Honey Bread
Yield: 12 servings 1x
Ingredients
- 2 1/2 cups whole wheat flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- Dash of nutmeg
- 1 cup quick cooking oats
- 3/4 cup honey
- 1/3 cup plain Greek yogurt
- 2 eggs
- 1/2 cup fat-free milk
- 2 cups fresh cranberries (or 1 cup dried)
Instructions
- Preheat oven to 350 degrees F and grease a 9×5 inch loaf pan.
- In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and oats.
- In a large bowl, mix together honey, yogurt, eggs and milk. Mix in flour mixture until just moistened.
- Stir in cranberries and pour into prepared baking dish.
- Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean. Enjoy!
Notes
Serving Size: 1 slice • Calories: 196 • Fat: 5.5 g • Carbs: 27.5 g • Fiber: 1.7 g • Protein: 3.9 g • WW Points+: 4 pts
Made this bread tonight and it was great. Thanks for sharing the recipe.
I just read through many many comments about how lovely the bread looks and how lovely your photography is. But, not one comment by anyone who tried the bread, no comment on how it came out. Disappointing.
Can the wheat flour be substituted with almond flour? And the milk with almond milk?
Absolutely! 🙂
OK.. HELLO! This is what I’m talkin’ about! I am so making this tomorrow!!! I am so inspired by you. BTW, I’ve been doing so much research on cameras. I cannot decide if I want to get a Nikon or a Canon. I have my eye on the Canon EOS Rebel t3i. My big purchase will be this weekend. I see that you use a Nikon and your photos look immaculate! Ahh, decisions, decisions.. Anyway – I am so excited about getting my camera and taking photos of the food I make as I just recently started a blog last month. The Pinterest Housewife! 🙂 I’m still learning. I haven’t taken any Web Design classes in years!! Anyway, your blog is fabulous! I LOVE IT!
Ok Kelly, I made it (with a few tweaks). I really liked the fresh cranberry taste and mine wasn’t dry at all. If you want to see my version, it’s here – although I upped the calories I’m sure!!
http://fromchapelhilltochickenville.blogspot.com/2012/02/cranberry-honey-oatmeal-bread.html
This looked so yum I started baking it within 5 minutes of reading the recipe! But is was a bit of a disaster – a tasty disaster you could say. It took absolutely aaages to cook, i’d say 1hr, and even then some parts weren’t fully baked through and other parts were burned. I’m going to blame either my oven or my baking tin – definitely not my baking skills 🙂 Love your blog 🙂
Yum! Made this the other day…hard to stay away from. I love that this recipe does not use granulated sugar. The honey gives it the same sweetness but without the guilt!! Love your recipes!
I adore cranberries and now that they are on sale, I’m stocking up. I am one of those weird people that actually makes Thanksgiving dinners outside of Thanksgiving.
I’ll have to try this cranberry recipe because it looks delish. I too, just got a 50mm and it makes ALL of the difference. I’m very slowly learning how to take photos that make you actually want to eat the food – novel idea – I know! Found you from SRC.