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Cranberry-Oat Bread Recipe
|Honey||180 Milliliter (3/4 Cup)|
|Vegetable oil||80 Milliliter (1/3 Cup)|
|Skim milk||120 Milliliter (1/2 Cup)|
|All purpose flour||590 Milliliter (2.5 Cup)|
|Quick cooking rolled oats||240 Milliliter (1 Cup)|
|Baking soda||1 Teaspoon (5 Milliliter)|
|Baking powder||1 Teaspoon (5 Milliliter)|
|Salt||1⁄2 Teaspoon (3 Milliliter)|
|Ground cinnamon||1⁄2 Teaspoon (3 Milliliter)|
|Cranberries||480 Milliliter (2 Cup ,Fresh/Frozen)|
|Chopped nuts||240 Milliliter (1 Cup)|
Serving size: Complete recipe
Calories 6161 Calories from Fat 2181
% Daily Value*
Total Fat 240 g369.6%
Saturated Fat 38.2 g190.8%
Trans Fat 0 g
Cholesterol 425.4 mg
Sodium 3809.5 mg158.7%
Total Carbohydrates 862 g287.3%
Dietary Fiber 80.4 g321.8%
Sugars 189 g
Protein 164 g328.5%
Vitamin A 15.8% Vitamin C 110.1%
Calcium 116.6% Iron 230.6%
*Based on a 2000 Calorie diet
Combine flour, oats, baking soda, baking" powder, salt and cinnamon in medium bowl; mix well.
Stir liquid ingredients into dry mixture.
Fold in cranberries and nuts.
Spoon into two 8 1/2x4 1/2x2 1/2-inch greased and floured loaf pans.
Bake in preheated 350°F (180°C) oven for 40-45 minutes or until wooden toothpick inserted near center comes out clean.
Cool in pans on wire racks 15 minutes.
Remove from pans; cool completely on wire racks.