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Cranberry Almond Oatmeal Bread


By The Apartment Kitchen (Visit website)



I’ve always been an early riser. Not only do I naturally wake up early – I just enjoy it. If sleep much past 8:00 am, I feel like I’ve wasted a huge part of my day. And now, I have a new reason to wake up – Matt and I got ourselves a dog. Her name is Ebbie Ebelskiver and she is more reliable than any alarm clock. 5:30 on the dot she is at my side, letting me know it’s time to wake up. Once, I desperately begged her for another half hour. She laid down, and at 6:00 on the dot, she was back – and this time she wasn’t taking no for an answer.


Anyway, now I have company during my early mornings, and I love it. This morning after our usual walk, I baked this simple quick bread while we waited for Matt to get up. I love quick breads, and this one had great flavor without being too sweet. And the word “quick” is in it for a reason – you don’t have to wake up at the crack of dawn like us to eat this for breakfast.




Cranberry, Almond, and Oat Bread





Makes 1 loaf.

Leftover Potential: Keeps well in an airtight container for up to 3 days. Keeps frozen for several weeks.




3/4 cup milk

1/4 cup heavy cream

1 cup oats

1 egg

1/4 cup vegetable oil

1/4 cup sugar

1 tsp vanilla


1 cup cranberries

1 cup chopped almonds


1 cup all purpose flour

2 tsp baking powder

1/2 tsp salt




1. In a small bowl, combine the milk, cream, and oats. Let sit for 15 minutes.

2. In a large bowl, whisk the egg, oil, sugar, and vanilla to combine.

3. Toss the cranberries and almonds with a few tablespoons of the flour. Whisk the flour, baking powder, and salt to combine.

4. Add the flour mixture to the egg mixture, and mix just until combined. Stir in the oat mixture and mix just until combined.

5. Fold in the cranberries and almonds. Pour the finished batter into a lightly greased loaf pan. Bake in a 350 degree oven until a skewer inserted into the center comes out clean, about 25-30 minutes.




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