Ingredients:
2 eggs
1 cup packed light brown sugar
3 tablespoons vegetable oil
1 medium orange, diced, including rind
3/4 cup orange juice
1 cup quick-cooking oats
1 cup all-purpose flour
1 cup whole-wheat flour
1 tablespoon Watkins Baking Powder
1/2 teaspoon baking soad
3/4 teaspoon salt
1 1/2 cups dried, sweetened cranberries
2 cups hot water
Directions:
Preheat oven to 350 degrees. Grease a 9-by-5-inch loaf pan.
Combine eggs and brown sugar in a food processor and process until smooth. Add oil and diced orange. Process until orange is minced. Gradually add orange juice.
Mix oats, all-purpose flour, whole-wheat flour, baking powder, baking soda and salt in a large bowl. Stir in orange mixture until just blended. Let stand 15 minutes.
Combine cranberries and water in a medium bowl. Let stand 10 minutes. Drain well, shaking off excess liquid.
Fold cranberries into batter. Pour into loaf pan. Bake 50 to 55 minutes, until a wooden toothpick inserted in the center comes out almost clean. Cool 15 minutes in pan and remove to a wire rack to cool completely. Serves 16.
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