Oats, Cranberry & Walnut Bread – A Healthy and Delicious Snack Recipe

Oats, Cranberry, and Walnut Bread Recipe

A delicious and wholesome loaf that blends the hearty goodness of oats, the tangy burst of cranberries, and the rich crunch of toasted walnuts. Perfect for a cozy snack with tea or as a delightful breakfast option.

Ingredients

Preparation Time: 15 minutes

Cooking Time: 60 minutes

Total Time: 75 minutes

Servings: 1 loaf (8-10 slices)

Cuisine: Continental

Course: Snack

Diet: Eggetarian

Instructions

1. Preheat the Oven:
   Begin by preheating your oven to 180°C (350°F). Grease a standard 9×5 inch loaf tin with butter and lightly dust it with flour to ensure the bread doesn’t stick.

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2. Soak the Cranberries:
   If using dried cranberries, place them in a small bowl and soak them in 1/2 cup water along with 1 tablespoon of sugar. Let them soak for 20 minutes to soften. Once done, strain any excess liquid and set the cranberries aside.

3. Prepare the Buttermilk Mixture:
   In a small bowl, stir 1 tablespoon of apple cider vinegar into the milk. Let this mixture stand for about 5 minutes to curdle slightly, creating a quick buttermilk substitute.

4. Prepare the Oats:
   Using a food processor or a grinder, pulse the instant oats until they reach a coarse powder texture. You don’t want to grind it into a fine flour, but rather a rougher consistency for added texture in the bread.

5. Mix Dry Ingredients:
   In a large mixing bowl, whisk together all-purpose flour, the ground oats, baking powder, baking soda, salt, and sugar. This will form your dry ingredients base.

6. Combine Wet Ingredients:
   In a separate bowl, lightly beat the whole egg (or flax egg replacer) with a fork. Add the milk-vinegar mixture, melted butter, and orange zest to the egg. Stir until everything is well combined.

7. Form the Bread Batter:
   Pour the wet ingredients into the dry ingredients and mix gently. Stir the ingredients together just until they are combined — be careful not to overmix the batter, as this could result in a dense loaf.

8. Fold in Cranberries and Walnuts:
   Gently fold the soaked cranberries and toasted walnuts into the batter. Make sure they are evenly distributed throughout the mixture.

9. Bake the Bread:
   Pour the prepared batter into the greased loaf tin, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the bread comes out clean. The bread should have risen and turned golden brown on top.

10. Cool and Serve:
    Once baked, remove the loaf from the oven and allow it to cool in the tin for about 10 minutes. After that, transfer the bread onto a wire rack to cool completely.

Serve: This Oats, Cranberry, and Walnut Bread is best enjoyed as a snack with a warm cup of masala chai or even as a hearty breakfast option. Its moist texture and rich flavors make it perfect for any time of the day!

Nutritional Information (Per Serving)

This Oats, Cranberry, and Walnut Bread offers a wonderful combination of textures and flavors. The oats add a hearty, chewy consistency, while the cranberries lend a subtle tartness that balances out the sweetness of the sugar. The walnuts contribute a satisfying crunch, making this bread not only delicious but also packed with nutrients. Ideal for eggetarians, this bread offers a wholesome snack or breakfast option, loved by all who try it!