Food & Cooking Recipes Breakfast & Brunch Recipes Bread Recipes Cranberry Tea Bread 4.3 (13) 2 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 7, 2020 Print Rate It Share Share Tweet Pin Email Prep Time: 20 mins Total Time: 1 hrs 10 mins Servings: 8 Crystallized ginger elevates the flavor of this not-too-sweet cranberry tea bread. Spread a warm slice with cream cheese for the perfect breakfast. Ingredients ¼ cup canola oil, plus more for pan 1 cup rolled oats 1 cup all-purpose flour (spooned and leveled), plus more for pan ½ cup sugar 2 teaspoons baking powder ½ teaspoon baking soda ¼ teaspoon salt ½ teaspoon ground cardamom ¾ cup plain low-fat yogurt 2 large eggs 1 cup cranberries, fresh or frozen (not thawed) ¼ cup crystallized ginger, coarsely chopped Directions 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. Rate it Print