This month’s Recipe ReDux challenge really forced me out of my comfort zone. The challenge is to “show us your new quick bread creation fresh from the oven”. I bake so rarely that I had to look up what is considered a “a quick bread”. constituted a “quick bread”.
In other words, I have a tendency to choose salty foods, than than sweet. As a matter of fact, when I was a kid, I would always turn down the birthday cake at parties. Most of the adults thought I was crazy, but I just didn’t feel the urge to eat sweet things.
That’s why I like my sweets today with a hint of savory. This Orange Cranberry Oat Bread has a slight sweet taste from the orange, but also a tart taste from the cranberries. It’s very low in sugar and is great topped with a drizzle of maple syrup or a pat of butter. My favorite way to enjoy a nice slice is with a cup of coffee.
Orange Cranberry Oat Bread
- 2 cup all purpose flour
- 1 teaspoon of baking powder
- 1 teaspoon of baking soda
- 1/4 teaspoon of salt
- 1 teaspoon of orange zest
- 1/2 cup orange juice
- 1 egg
- 1 teaspoon of vanilla
- 2 tablespoons of vegetable oil
- 1/2 cup of pitted dates soaked in water
- 1 cup of low-fat milk
- 2 tablespoon of maple syrup
- 1 cup of fresh cranberries
- cooking spray
- 1 teaspoon oats
Preheat oven to 350 degrees F.
Combine the 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. Process 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.
Bake in the oven for 40-45 minutes (or until golden brown). 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.