Cranberry Tea Bread
Crystallized ginger elevates the flavor of this not-too-sweet tea bread. Spread a warm slice with cream cheese for the perfect breakfast.
- Total Time:
- Servings: 8
Source: Body+Soul, November/December 2006
- 1/4 cup canola oil, plus more for pan
- 1 cup rolled oats
- 1 cup all-purpose flour (spooned and leveled), plus more for pan
- 1/2 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cardamom
- 3/4 cup plain low-fat yogurt
- 2 large eggs
- 1 cup cranberries, fresh or frozen (not thawed)
- 1/4 cup crystallized ginger, coarsely chopped
Preheat oven to 350 degrees. Lightly oil and flour an 8 1/2-by-4 1/2-inch loaf pan. Spread oats on a rimmed baking sheet and toast until golden brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Place in a large bowl; stir in flour, sugar, baking powder, baking soda, salt, and cardamom.
In a separate bowl, stir together yogurt, oil, and eggs; whisk until combined. Make a well in the center of the dry ingredients and pour in the liquid ingredients; stir until just combined. Fold in cranberries and ginger.
Spoon mixture into the prepared pan and smooth top with a rubber spatula. Bake until a toothpick inserted in center of the loaf comes out just clean, about 50 minutes. Check the loaf after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in the pan, and then run a metal spatula around edges and invert loaf onto a rack. Turn right side up to cool completely before slicing.