Cranberry Oatmeal Pecan Bread-Seasonal Sensation

Cranberry Oatmeal Pecan Bread-Seasonal Sensation

cranberry oatmeal bread

Cranberry Nut Bread: Craving Cranberries

When I start to see bags of fresh cranberries in the grocery store, I always know it is the holiday season and I get excited to have them available again. I do usually buy fresh cranberries when in season and freeze so I have them year round. They freeze up to one year. Fresh cranberries are so versatile as I love them in quick breads, cakes, garnish or for decorative touches with flowers

As you have seen, I love to make quick breads and I especially like this recipe for Cranberry Nut Oatmeal Bread from my cookbook, KITCHEN 101. If you know me, you also know I love oatmeal in breads, cookies, desserts and even in quick bread. The oatmeal gives the bread a great texture and flavor, the cranberries add tartness and there’s just enough sweetness. This week I made homemade gifts on Holly’s Holiday Countdown on WBRZ that you can watch for some great easy, homemade food gifts.

Make Ahead Tips

Seasonal quick breads like my Cranberry Oatmeal Nut Bread make the best gifts for friends, neighbors, teachers and doctors. Everyone always appreciates homemade food! As you have heard me say:

• Make ahead and freeze cranberry
• Make breads in miniature loaf pans
• Give an assortment of breads wrapped together and tied with a ribbon.
• Take advantage of fresh cranberries this time of year to make your breads seasonal

Looking for some more recipes and ideas

Cranberry Nut Oatmeal Bread from KITCHEN 101
This festive sweet and tart oatmeal grainy bread uses the whole bag of cranberries, as I always hated a small amount of cranberries left in a bag. A great treat that freezes well and is perfect to bring to that special teacher, neighbor, and loved ones this holiday season!

Makes 16 slices

2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1 cup old-fashioned oatmeal
1/2 cup honey
1/2 cup light brown sugar
1/3 cup canola oil
2 eggs
1/2 cup skim milk
1 teaspoon vanilla extract
1 (12-ounce) package fresh cranberries, chopped
2/3 cup chopped pecans

1. Preheat oven 350°F. Coat 9x5x 3-inch loaf pan with nonstick cooking spray.
2. In bowl, stir together flour, baking powder, baking soda, cinnamon and oatmeal.
3. In large bowl, mix together honey, brown sugar, oil, eggs, milk and vanilla. Stir in flour mixture until moistened. Stir in cranberries and pecans.
4. Pour batter into prepared pan. Bake 40-45 minutes, or until toothpick inserted in center comes out clean.

Nutritional info per serving: Calories 244, Calories from Fat 33%, Fat 9g, Saturated Fat 1g, Cholesterol 23mg, Sodium 119mg, Carbohydrates 37g, Dietary Fiber 2g, Total Sugars 17g, Protein 5g, Dietary Exchanges: 1 1/2 starch, 1 other carbohydrate, 1 1/2 fat

Holly Clegg
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Holly Clegg

With over 1 million cookbooks sold, Holly Clegg has become a culinary expert on easy, healthy and practical recipes through her nationally recognized best-selling trim&TERRIFIC® and Eating Well cookbook series, including Eating Well Through Cancer, (English, Spanish and Chinese editions), Eating Well to Fight Arthritis and Diabetic Cooking with the American Diabetes Association.Clegg has appeared on Fox & Friends, NBC Weekend Today, QVC, The 700 Club, USA Today, Cooking Light Magazine, Web MD, and Huff Post.She has consulted for Walmart, Teflon, DuPont, The Coca-Cola Company, and hospitals throughout the country.
For more information, visit or The Healthy Cooking Blog for more recipes and tips.
Holly Clegg
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