wholeliving

Cranberry Tea Bread

Crystalized ginger elevates the flavor of this not-too-sweet tea bread. Spread a warm slice with cream cheese for the perfect breakfast.

The Health Benefits of Cranberries
Body+Soul, November/December 2006
  • Prep Time 20 minutes
  • Total Time 1 hour 10 minutes
  • Yield Serves 8
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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 cardamon
  • 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

  1. 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.

  2. 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.

  3. 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.

Recipe Reviews

Reviews (6)

  • 19 Nov, 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.

  • 20 Feb, 2009

    this was nice. i reduced the sugar and used half whole wheat flour and all purpose instead. but i wish i had used the sugar measurement given...would have been better. so to combat that, i added some frosting on top. problem solved! loved how there is no butter used and yogurt used. nice consistency and good for tea indeed! :)

  • 11 Feb, 2009

    Thanks so much for your comments, those of you who have made it --- sounds DELICIOUS and I will try it pronto! :)

  • 11 Feb, 2009

    I just tried this recipie and it tastes absolutely delicious. I love it. I recommend you to make this! I rate it 5 stars.

  • 4 Nov, 2008

    Very easy to make, you don't even need to use a mixer. I didn't have any fresh cranberries so I used the dried ones and it turned out very well. Excellent with a good cup of tea or coffee. I will make it again to give away as part of a homemade Christmas gift.

  • 25 Feb, 2008

    Try recipe with blueberry, candied lemons, honey and vanilla low-fat yogurt. Yummy!