Happy New Year, lovelies!
I hope you welcomed the New Year with warmth, laughter, and a little sparkle. We celebrated with friends — Chris, his brother and his wonderful wife, and a few others — and it turned into a night I’ll remember for a long time. I wore a new sparkly black cocktail dress and danced until the confetti settled. But before I get too carried away with party stories, I want to share a recipe that’s become a new favorite.
This Cranberry Oat and Honey Bread is one of those recipes I reach for again and again. It’s hearty, lightly sweetened with honey, and studded with tart cranberries. If you’re looking for a healthier, homemade quick bread that still tastes indulgent, this one fits the bill. It’s a great option for breakfast, brunch, or a cozy snack with tea or coffee.
I also experimented with my new 50mm lens while photographing this loaf — it made the whole process more fun and helped capture the bread’s texture and color beautifully. If you enjoy food photography at all, a simple prime lens can really elevate your shots.
This bread contains no refined sugar and uses no butter; a small amount of oil is replaced by Greek yogurt for moistness. I used dried cranberries because I had them on hand, but fresh cranberries would be wonderful for a brighter, juicier bite. The combination of whole wheat flour, oats, and warm spices like cinnamon and nutmeg makes this loaf comforting and wholesome.
The recipe is forgiving and quick to put together. If you’d like a slightly moister crumb, add a bit more yogurt or a tablespoon or two of applesauce. You can also swap the milk for a dairy alternative if needed. Serve slices plain, toasted with a smear of nut butter, or alongside yogurt and fresh fruit for a balanced breakfast.
RECIPE
Cranberry Oat and Honey Bread
Yield: 12 servings
Ingredients
- 2 1/2 cups whole wheat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- Dash of nutmeg
- 1 cup quick-cooking oats
- 3/4 cup honey
- 1/3 cup plain Greek yogurt
- 2 eggs
- 1/2 cup fat-free milk (or milk alternative)
- 2 cups fresh cranberries (or 1 cup dried cranberries)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×5-inch loaf pan.
- In a medium bowl, stir together the whole wheat flour, baking powder, baking soda, salt, cinnamon, nutmeg, and oats.
- In a large bowl, whisk the honey, Greek yogurt, eggs, and milk until combined. Add the dry ingredients and mix gently until just moistened—do not overmix.
- Fold in the cranberries, then pour the batter into the prepared loaf pan and smooth the top.
- Bake for about 40 minutes, or until a toothpick inserted into the center comes out clean and the top is golden. Allow the loaf to cool in the pan for 10 minutes, then transfer to a rack to cool completely before slicing.
Notes
Serving Size: 1 slice • Calories: 196 • Fat: 5.5 g • Carbs: 27.5 g • Fiber: 1.7 g • Protein: 3.9 g • WW Points+: 4 pts
Storage: Store leftover slices in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze individual slices wrapped tightly for up to 3 months; thaw and toast when ready to enjoy.
Variations and Tips:
- For extra moisture, add an additional 2 tablespoons of Greek yogurt or 1/4 cup applesauce.
- Swap half the whole wheat flour for all-purpose flour if you prefer a lighter crumb.
- Stir in a handful of chopped nuts or a sprinkle of orange zest for added flavor.
- If using dried cranberries, consider rehydrating them briefly in warm water or orange juice to plump them up before adding to the batter.