Cranberry-Orange Bread
(from shawn’s recipe box)
Cranberry-Orange Muffins: Prepare recipe as directed through Step 2, spooning batter into a lightly greased muffin pan, filling two-thirds full. Bake at 375° for 16 to 18 minutes or until golden brown. Cool in pan on wire rack 5 minutes; remove from pan to wire rack, and cool 10 minutes or until completely cool.
Makes 12 servings (serving size: 1 bread slice or 1 muffin)
Source: Luanne Smith, Elon, North Carolina, Southern Living, DECEMBER 2007
Prep time: 15 minutes
Cook time: 32 minutes
Categories: Bread
Ingredients
- * 1 cup nutlike cereal nuggets
- * 1 cup uncooked regular oats
- * 1/2 cup whole wheat flour
- * 1/3 cup sugar
- * 1/2 teaspoon baking soda
- * 1/2 teaspoon salt
- * 1/2 cup nonfat buttermilk
- * 1/4 cup vegetable oil
- * 2 large eggs
- * 1 teaspoon grated orange rind
- * 1/2 cup low-sugar orange marmalade
- * 1/2 cup sweetened dried cranberries
Directions
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Combine first 6 ingredients in a large bowl; make a well in center of mixture.
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Whisk together buttermilk, oil, and eggs; add to dry mixture, stirring just until moistened. Gently fold in grated orange rind, marmalade, and cranberries. Spoon into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
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Bake at 375° for 28 to 32 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on wire rack 5 minutes. Remove from pan to wire rack, and let cool 20 minutes or until completely cool.
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Note: For testing purposes only, we used Post Grape-Nuts cereal.