I have been sorta broke lately. So I have been trying to find some cheap and delicious breakfast options. I had pretty much all of the ingredients my pantry and refrigerator, minus the applesauce and cranberries.
The warm cinnamon, slightly sweet and tart cranberries reminded me of fall. The comfort of these flavors really helped me get going in the morning. The addition of the rolled oats helped to provide texture to this delightfully moist bread. I have to say this bread makes great toast! No need to add any butter.
As with many of the recipes I choose to make, this is very versatile. You could change out the cranberries for any dried fruit, or you could add some nuts for an extra crunch. You could also add in different spices with the cinnamon, like nutmeg, cardamom or even pumpkin pie spice.
Cinnamon Cranberry Bread
Based on a recipe by Eat Drink Better
- 1 1/2 cups whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 teaspoons cinnamon
- 1 cup quick or rolled oats
- 3/4 cup brown sugar (I prefer organic)
- 3/4 cup dried cranberries, soaked in 1/4 cup water (you could soak them in juice, if you would like a sweeter result)
- 1 1/4 cup applesauce
- 1/4 cup peanut oil
- 2 tablespoons ground flax seeds, mixed with 6 tablespoons of water, set aside for 5 minutes (An egg replacer equivalent to 2 eggs could also be used)
- 1/4 cup almond milk
Preheat the oven to 350 degrees, and grease a loaf pan.
Mix the first seven ingredients well in a big bowl. Add the applesauce, oil, flax mixture, and almond milk. Stir until just combine and add cranberry-water mixture.
Pour into the loaf pan and bake for 45 – 60 minutes, or until a toothpick inserted into the middle comes out clean. Let cool for 10 minutes then turn out of pan and cool completely on a baking rack.