One of my favorite holiday recipes to share with friends and family, baked up and wrapped in paper, is Cranberry Tea Bread. Snuggled in a basket with homemade jam, it makes for a lovely holiday tradition. Not too sweet, it pairs lovingly with tea or coffee.
I can't take credit for this recipe, it came to me a few years ago from Whole Living Magazine.
Cranberry Tea Bread
1/4 cup oil, plus more for pan
1 cup rolled oats
1 cup flour, plus more for pan
1/2 cup sugar
2 tsp. baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cardamom (or cinnamon)
3/4 cup vanilla yogurt (or two smashed bananas or applesauce)
2 large eggs (or egg replacer)
1 cup frozen whole cranberries
1/4 cup crystallized ginger
Preheat oven to 350 degrees. Grease and flour loaf pan. Toast oats on cookie sheet until browned, about 10 minutes. Transfer to blender and grind until fine. Place oats in a bowl, and mix with flour, sugar, baking powder, soda, salt and cardamom.
In a seperate bowl, mix yogurt, oil, eggs, whisk until combined. Make a well in the dry ingredients and combine wet with dry. Fold in cranberries.
Pour into loaf pan and smooth top with spatula. Bake until toothpick comes out clean, about 50 minutes. Check after 30 minutes and tent with aluminum foil if browning too quickly. Cool 10 minutes in pan, separate from pain with spatula, cool on rack.