This is hearty, almost chewy cranberry bread. You can substitute cranberry sauce for the whole cranberries if you desire.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans.
In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, and oats.
In a large bowl, mix together honey, vegetable oil, eggs, and milk. Mix in flour mixture until just moistened. Stir in cranberries and walnuts. Divide batter into prepared pans equally.
Cook for 40 to 45 minutes, or until a tester inserted in the center of the loaves comes out clean.
Per Serving: 196 calories; protein 3.9g; carbohydrates 27.5g; fat 8.5g; cholesterol 19.1mg; sodium 156.3mg.
The best flavour of the flour could make a real difference to your bread. Different brands do vary. Great taste or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard bread flours – especially if you’re make wholemeal dough , which not always getting bigger as well as clear bread.
To make this in a dough , add all the ingredients to your breadmaker and follow the manufacturer’s instructions.
A bread first rising can be make in the fridge overnight . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it night before , then finish it off the next day.