| Honey-Cranberry Oat Bread |
| |
| 2/3 cup |
|
honey |
|
| 1/3 cup |
|
vegetable oil |
|
| 2 |
|
eggs, beaten |
|
| 1/2 cup |
|
milk |
|
| 2 cups |
|
flour |
|
| 1 cup |
|
quick-cooking rolled oats |
|
| 1 tsp |
|
baking soda |
|
| 1 tsp |
|
baking powder |
|
| 1/2 tsp |
|
salt |
|
| 1/2 tsp |
|
cinnamon |
|
| 1 cup |
|
fresh cranberries |
|
| 1 cup |
|
chopped nuts |
|
|
|
|
| |
| Procedure |
| 1 |
Combine honey, oil, eggs and a mix well. |
| 2 |
Combine flour, oats, baking soda, baking powder, salt and cinnamon; mix well. Stir in honey mixture. |
| 3 |
Fold in cranberry and nuts. Spoon into three 5-1/2 x 3 x 2-1/4-inch prepared loaf pans. |
| 4 |
Bake at 350 °F 40 to 45 minutes or until toothpick inside near center comes out clean. |
|
| |
| Servings: 18 |
| Yield: 3 loaves |
| |
| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
|
|
| |
|
|
|
| Amount Per Serving |
|
|
|
| Calories |
|
202.28 |
|
| Calories From Fat |
|
79.55 |
|
| |
|
% Daily Value |
| Total Fat 9.23g |
|
14% |
|
| Saturated Fat 0.93g |
|
4% |
|
| Cholesterol 24.95mg |
|
8% |
|
| Sodium 173.34mg |
|
7% |
|
| Potassium 115.89mg |
|
3% |
|
| Carbohydrates 26.62mg |
|
8% |
|
| Dietary Fiber 2.04g |
|
8% |
|
| Protein 4.85g |
|
9% |
|
|
|
| |
| Recipe Type |
| Bread, Breakfast, Brunch, Dessert |
| |
| Recipe Source |
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