Loaf.
Delicious (and good for you) cranberry-oatmeal loaf.
I have no clue where I found this recipe.
It was simply in my files and I thought, "Hey, I could go for something with cranberries!"
The original recipe was for muffins, but it's kinda awesome in a loaf too.
1 1/2 cup AP flour
1 tsp baking powder
3/4 tsp salt
1/2 cup walnuts, finely chopped
1/2 cup dried cranberries (you can chop these too, though I left mine as is)
3/4 cup old fashioned oats
3 T butter, softened
3/4 cup firmly packed light brown sugar
3/4 cup milk
1 tsp vanilla
1 egg, beaten
Pre-heat oven to 350 degrees.
Lightly grease muffin tin or loaf pan.
In large bowl, whisk together flour, baking powder, and salt.
Add oats to flour mixture. Set aside.
In small bowl, mix walnuts and cranberries together along with 1 tsp flour. Set aside.
In medium bowl, beat egg, brown sugar, butter, milk, and vanilla until well blended.
Slowly add wet mixture to flour mixture, stirring until ingredients are well-moistened. (Don't over-mix!)
Fold in walnuts and cranberries.
Turn into muffin cups or loaf pan.
Bake muffins for around 20 minutes.
Bake loaf for approximately 50 minutes.
Test with wooden pick. (Should come out clean.)
Cool on wire rack for 5-10 minutes.
My notes:
I pre-heat my oven for a while sometimes, so I'm always sure to end my baking time at least 5-10 minutes sooner than suggested. With this loaf, I first put it in for 40 minutes, checked it, then baked it for another 5. It was baked through and there were no burnt edges at all.
Also the recipe calls for milk. Could be whole, could be reduced fat.
I had neither, so I wound up using rice milk.
Which seemed to work out just fine.
And makes it even healthier!
The loaf is very dense and hearty.
The cranberries and walnuts are lovely.
And I would highly recommend this bread/muffin as a light breakfast or snack.
Cheers!