This month’s Recipe ReDux challenge really forced me outside of my comfort zone. The challenge was to “show us your new quick bread creation fresh from the oven”. I am soo not a baker, and (I hate admitting this) I had to look up what constituted a “quick bread”. I have much more of a salt tooth than a sweet tooth, so I rarely have the urge to bake. When I was a kid at birthday parties and someone would put plate of cake in front of me, I would politely say, “no thank you”. They would look at me like I had ten heads. Since I’m not great with sweets, I decided to make a more savory (with a hint of sweet) quick bread. This Orange Cranberry Oat Bread has a slight sweet taste from the orange, but also a tart taste from the cranberries. It’s made with mostly whole wheat flour to add some protein and fiber, and tit only contains dates and 1 tablespoon of maple syrup as a sweetener. This bread is a great holiday treat to bring to parties or to make for a holiday family breakfast.
Makes 1 loaf
1 cup white whole wheat flour
1 cup all purpose flour
1 teaspoon of baking powder
1 teaspoon of baking soda
1/4 teaspoon of salt
1/2 teaspoon of orange zest
1/4 cup orange juice
1 teaspoon of vanilla
2 tablespoons of vegetable oil
1/2 cup of pitted dates
1 cup of skim milk
1 tablespoon of maple syrup
1 cup of fresh cranberries
1 teaspoon oats
1 teaspoon of semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Combine the whole wheat flour, all purpose flour, baking powder, baking soda, and salt in one bowl.
- In a food processor, combine the orange zest, orange juice, egg, vanilla, vegetable oil, dates, milk and maple syrup. Grind until smooth.
- Pour the liquid mixture into the flour mixture and stir until combined.
- Spray a loaf pan with cooking spray. Evenly pour the mixture into the loaf pan. Top the bread with the oats and chocolate chips.
- Bake in the oven for 35 minutes.
- At the end of cooking, stick a knife into the center of the loaf to check for doneness. If there is no residue on the knife, the loaf is cooked. If the knife is sticky, place the loaf back in the oven for 3-5 minutes.