I based some of the quantities for this on banana bread in order to make sure I had the consistency for the batter right. I had some leftover cranberries that I was looking for a way to use up, and orange and cranberry are a common enough combination that this seemed like a great direction to go in. I think I tried this with orange juice once, and the flavor didn’t come through, hence the extract.
This topping is one I’ve used a lot. It also makes it onto my blueberry coffee cake, another recipe I’ll have to add sometime.
Oatmeal Cranberry Orangey Bread
Ingredients
- 1 cup whole frozen cranberries thawed
DRY INGREDIENTS
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 cup oats
- 1/2 teaspoon salt
WET INGREDIENTS
- 3/4 cup sugar
- 1/2 cup vegetable oil
- 1/2 cup milk
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons orange extract
TOPPING
- 3/8 cup oats
- 3/8 cup flour
- 1/3 cup sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 4 tablespoons cold diced butter
Instructions
- Mix topping ingredients in a plastic bag so they form a crumbly mixture
- Mix wet ingredients together thoroughly in a bowl
- Mix dry ingredients together thoroughly in a separate bowl
- Add a scoop of the dry mix to the cranberries and toss to coat so they do not sink in the batter
- Add wet ingredients on top of dry and mix about 10 times to bring together
- Add cranberries and stir 3 more times until just combined
- Apply topping
- Bake at 350
- 45 minutes for 3 small loaves or 1 hour for one large loaf
Make it? Love it?
