Reviews (2) Add Rating & Review 13 Ratings 5 star values: 8 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 12/22/2017 I LOVED this bread and will be making it over again for years! I prefer my treats very lightly sweetened so it was right up my alley as a base. I even reduced the sugar by a few Tbs and added in an extra handful of cranberries and it was still great. The warm, floral cardamom and ginger combination with the tart cranberry is perfection! Truly a lovely bread. Special enough to be a gift. Martha Stewart Member Rating: Unrated 11/19/2011 The description of the bread is perfect! The bread is good and all you need is a little bit because it's filling. I baked my bread in muffin tins rather than a loaf since I wanted to freeze half the batch for later. When eating it, I am reminded of slightly sweetened cornbread. Bottom line - I'd make again.
Back to Cranberry Tea Bread All Reviews for Cranberry Tea Bread - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Cranberry Tea Bread Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8
Ingredients Ingredient Checklist 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
Gallery Cranberry Tea Bread
Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8
Gallery
Cranberry Tea Bread
Cranberry Tea Bread
Cranberry Tea Bread
Recipe Summary prep: 20 mins total: 1 hr 10 mins Servings: 8
Recipe Summary
prep: 20 mins total: 1 hr 10 mins
Servings: 8
prep: 20 mins
total: 1 hr 10 mins
prep:
20 mins
total:
1 hr 10 mins
Servings: 8
8
Ingredients
Ingredients
- 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
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.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 8 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 12/22/2017 I LOVED this bread and will be making it over again for years! I prefer my treats very lightly sweetened so it was right up my alley as a base. I even reduced the sugar by a few Tbs and added in an extra handful of cranberries and it was still great. The warm, floral cardamom and ginger combination with the tart cranberry is perfection! Truly a lovely bread. Special enough to be a gift. Martha Stewart Member Rating: Unrated 11/19/2011 The description of the bread is perfect! The bread is good and all you need is a little bit because it's filling. I baked my bread in muffin tins rather than a loaf since I wanted to freeze half the batch for later. When eating it, I am reminded of slightly sweetened cornbread. Bottom line - I'd make again.
Reviews (2)
Add Rating & Review 13 Ratings 5 star values: 8 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
Add Rating & Review
13 Ratings 5 star values: 8 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
13 Ratings 5 star values: 8 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
13 Ratings 5 star values: 8 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
5 star values: 8 4 star values: 1 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 12/22/2017 I LOVED this bread and will be making it over again for years! I prefer my treats very lightly sweetened so it was right up my alley as a base. I even reduced the sugar by a few Tbs and added in an extra handful of cranberries and it was still great. The warm, floral cardamom and ginger combination with the tart cranberry is perfection! Truly a lovely bread. Special enough to be a gift. Martha Stewart Member Rating: Unrated 11/19/2011 The description of the bread is perfect! The bread is good and all you need is a little bit because it's filling. I baked my bread in muffin tins rather than a loaf since I wanted to freeze half the batch for later. When eating it, I am reminded of slightly sweetened cornbread. Bottom line - I'd make again.Martha Stewart Member
Rating: 5 stars 12/22/2017
I LOVED this bread and will be making it over again for years! I prefer my treats very lightly sweetened so it was right up my alley as a base. I even reduced the sugar by a few Tbs and added in an extra handful of cranberries and it was still great. The warm, floral cardamom and ginger combination with the tart cranberry is perfection! Truly a lovely bread. Special enough to be a gift.
Rating: 5 stars
Rating: Unrated 11/19/2011
The description of the bread is perfect! The bread is good and all you need is a little bit because it’s filling. I baked my bread in muffin tins rather than a loaf since I wanted to freeze half the batch for later. When eating it, I am reminded of slightly sweetened cornbread. Bottom line - I’d make again.
Rating: Unrated
All Reviews for Cranberry Tea Bread
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Cranberry Tea Bread
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
