Recipe by Linda Lou
"This is hearty, almost chewy cranberry bread. You can substitute cranberry sauce for the whole cranberries if you desire."
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2 1/2 cups
quick cooking oats
fresh or frozen cranberries
I made this as muffins and it turned out great. The recipe makes 18 regular size muffins. Bake them from 20 to 25 minutes.
I made one loaf and a batch of muffins. They were both okay but a little to dry for me to make again.
these were delicious.. i made them oversized muffins instead of bread loaves, and they turned out great!
I halved the recipe and it was GREAT! I reduced the oats by 1/4 cup to try to help with the dryness comments of others and mine didn't come out dry at all. I will make this again!
This bread was wonderful! It's so moist and flavorful! I added a hint of nutmeg for an added spice...delicious!
This is a wonderful recipe........except for the cranberries! Way too many, & way tooooooo tart! I will make it again however, because it utilizes oats, it's sweet without sugar, dense, moist,& altogether a nice healthy recipe that tastes very good once we picked out those berries! Next time I'll substitute raisins or dates.
After reading the reviews about this bread being too dry, I decided to add one small mashed banana. I scaled the recipe to one loaf. It still came out dry, too dense and it is not sweet enough.
Too dry using dried cranberries.
* Percent Daily Values are based on a 2,000 calorie diet.
Honey Cranberry Oat Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 77
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