Easy Cranberry Oatmeal Quick Bread (Sweet And Nutty)

Sliced Cranberry Oatmeal Quick Bread on a blue plate.

5 from 1 vote

Easy Cranberry Oatmeal Quick Bread (Sweet And Nutty)

This cranberry oatmeal quick bread is perfect for the holidays. It is made with honey and nuts and ready in less than an hour.

Prep Time10

Cook Time45

Total Time55

Course: Quick Bread

Cuisine: American

Servings: servings

Calories: 177kcal

Author: Gabriela

Equipment

Bread Loaf Pan

Ingredients

¾ cup honey
2 large eggs
½ cup milk
⅓ cup vegetable oil
2 ½ cups all-purpose flour
1 cup quick-cooking rolled oats
1 teaspoon baking soda
1 teaspoon baking powder
½ teaspoon salt
½ teaspoon ground cinnamon
1 cup dried cranberries
1 cup chopped nuts

US Customary - Metric

Instructions

Preheat oven to 350F. Grease and flour two 9x5-inch loaf pans.
Combine honey, eggs, milk and oil in a large bowl and mix well.
Combine flour, oats, baking powder, baking soda, salt and cinnamon in a medium bowl and mix well.
Add dry ingredients to the wet ingredients.
Fold in cranberries and nuts.
Spoon into the prepared pans and bake for 40-45 minutes or until a wooden toothpick inserted near the center of the loaf comes out clean.
Cool in pans for 15 minutes. Remove from pans and allow the breads to cool completely on wire racks.

Notes

How to Store This Cranberry Oatmeal Bread: Store this sweet bread in an airtight container for up to 3 days. You can also keep it in the fridge for up to a week. For freezing, wrap the loaf or slices tightly in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature when ready to enjoy.

Cranberry Oatmeal Bread is versatile and can be enjoyed in several ways:

Plain or Toasted: Perfect with a cup of tea or coffee for a great breakfast.

With Spreads: Try butter, cream cheese, or a drizzle of honey for added richness.

Topped with Fruits: Serve with fresh berries or a dollop of plain yogurt for a breakfast treat.

Nutrition