Cranberry Oat Bread
Packed with the vibrant tang of cranberries, the nutty heartiness of oats, and a hint of zesty orange, this Cranberry Oat Bread is the ultimate comfort bake for any time of year. Perfectly moist and subtly spiced with cinnamon, this quick bread combines simple pantry staples with fresh, seasonal flavors for a delightful twist. The addition of orange juice and zest enhances the cranberries’ brightness, while optional chopped nuts like walnuts or pecans provide a satisfying crunch. Ideal as a breakfast treat, mid-afternoon snack, or festive holiday centerpiece, this loaf comes together in just 15 minutes of prep time and bakes to golden perfection. Serve it warm with a slather of butter or enjoy it plain—it’s a versatile, crowd-pleasing recipe that’s easy to make and impossible to resist!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 1 cup Old-fashioned rolled oats
- 0.75 cup Granulated sugar
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground cinnamon
- 0.25 cup Unsalted butter, melted
- 0.5 cup Milk (any type)
- 0.25 cup Orange juice
- 1 large Egg
- 1 teaspoon Vanilla extract
- 1 cup Fresh or frozen cranberries, chopped
- 1 teaspoon Orange zest
- 0.5 cup Chopped nuts (optional, such as walnuts or pecans)
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan or line it with parchment paper for easier removal.
In a large mixing bowl, whisk together the flour, oats, sugar, baking powder, baking soda, salt, and cinnamon.
In a medium bowl, combine the melted butter, milk, orange juice, egg, and vanilla extract. Whisk until well blended.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Do not overmix; the batter should look slightly lumpy.
Fold in the chopped cranberries, orange zest, and, if using, the chopped nuts.
Pour the batter into the prepared loaf pan and smooth the top with a spatula.
Bake for 50–55 minutes, or until a toothpick inserted into the center comes out clean.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Serve warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.7 g | 16% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 41 mg | 14% | |
| Sodium | 283 mg | 12% | |
| Total Carbohydrate | 47.7 g | 17% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 21.3 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 147 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
