baking · Bread · holiday

Cranberry Oat Bread

It’s a winter wonderland here in Oklahoma right now!

Snow about 4-6 inches thick blankets the ground. The temperature is hovering in the 20’s with overcast skies. This is my favorite type of weather—and favorite time of year.

I’m sure we’ll thaw out here pretty soon. Snow doesn’t ever stick around for long in this state.

This weather just ASKS for people to bake. Heating up something sweet in the oven warms up the house and warms up your heart. I did a lot of baking a few weeks ago, and wish I had enough ingredients to make this bread again.

This cranberry bread was pretty good, but a little on the dry side. I’m almost certain it was something I did (remember, I’m not the best baker). Other than the slight dry texture, this bread was pretty good. It’s got a lot of the cranberry flavor and it’s always a joy biting into a sweet-and-tart cranberry.


Cranberry Oat Bread

  • Servings: 2 loaves
  • Difficulty: Easy
  • Print

A festive cranberry bread perfect for Christmas.


  • 3/4 cup honey
  • 2 eggs
  • 2 1/2 cups flour
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 1 cups pecan pieces
  • 1/3 cup vegetable oil
  • 1/2 cup milk
  • 1 cup oats
  • 1 tsp. baking soda
  • 1/2 tsp. cinnamon
  • 1/4 cup sugar
  • 2 cups fresh cranberries


  1. In a large bowl, combine honey, oil, eggs and milk. Mix well.
  2. Combine flour, oats, baking powder, baking soda, salt, sugar and cinnamon in a medium bowl. Mix well.
  3. Stir flour mixture gradually into the honey mixture. Fold in cranberries and pecans.
  4. Pour into 2 greased and floured loaf pans and bake at 350 degrees for 45 minutes or until a toothpick inserted in the middle comes out clean. Can freeze one loaf to be eaten later on. Just let loaf thaw on the counter.

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