I use dried cranberries in this cranberry & oat quick bread, so I soaked them in the milk before I added them to the batter. Soaking dried berries before using them in a recipe helps prevent the bread from drying out, and the amount of milk used in the recipe reflects that need to soak, so I always suggest, when using dried fruits in a recipe that calls for fresh, to add a few extra tablespoons of whatever liquid is being used and soak the fruits in it, or soak them in plain water for 5-10 minutes before adding them to the recipe.
Cranberry & Oat Quick Bread
Ingredients
- 1 1/2 C Flour
- 1 1/4 tsp Baking Powder
- 1/2 tsp Salt
- 1 C Oats
- 1/2 C Butter, softened
- 3/4 C Sugar
- 2 Eggs
- 1 1/2 tsp Vanilla
- 3/4 C Milk
- 1 C Dried Cranberries
Instructions
- Preheat oven to 350 degrees.
- In a small bowl, add the dried cranberries to the milk and set aside. In a mixing bowl, beat together the butter and sugar until light and fluffy, around 2 minutes. Beat in the eggs and vanilla until fully incorporated, then add the milk and cranberries and mix thoroughly.
- Whisk the dry ingredients together in a medium bowl, then add to the wet ingredients and beat a few times until incorporated.
- Pour into three mini loaf pans sprayed with cooking spray and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Notes
Looking for more noms? Check out my Rosemary & Olive Oil Bread, or my Grilled Prosciutto, Mozzarella, and Pesto Mayo Sandwich!
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