#TastyTreatTuesday Cranberry-Orange Oatmeal Bread


2 C all-purpose flour

1 C sugar

1 tsp salt

1 tsp baking powder*

¼ tsp baking soda

2/3 cup buttermilk*

6 Tbsp. unsalted butter, melted and cooled

1/3 cup fresh orange juice

1 large egg, lightly beaten

1 Tbsp. grated orange zest

1 ½ C cranberries

½ C oatmeal, plus some for topping


**Bakers tip**

So I was chugging along with this recipe and I realized “oh no, I don’t have buttermilk and baking powder”.  I’m sure this has happened to you once before?  Well this is how I fixed that.  You can substitute the baking powder with ½ tsp of cream of tartar and ¼ tsp of baking soda.  So this time I actually had ½ tsp of baking soda and ½ tsp of cream of tartar.  As for the buttermilk, you can substitute 1 C of buttermilk with 1 C milk plus 1 Tbsp. of vinegar.  Well this recipe calls for 2/3 C buttermilk so I put in 2/3 C whole milk plus 2 tsp vinegar.   There is always a way to bake!

**Bakers Note**

You can substitute the oatmeal for your favorite type of nuts; walnuts or pecans would be yummy in this recipe too.  I didn’t have either; but it would be good to do ½ C of chopped nuts and then coarsely chopped nuts for the topping.  I might even try a combination of both oats and nuts and see what a good balance of them would be someday.  


Preheat oven to 375 degrees.

1.        Generously coat a loaf pan with cooking spray (again I was out this time so I just took the remaining portion of my unsalted butter stick and used it to coat the pan.  Then the extra is so yummy on the final product)

2.       Whisk the flour, sugar, salt, baking powder, and baking soda together in a large bowl.

3.       Whisk the butter milk, melted butter, orange juice, egg and orange zest together in a separate bowl.

4.       Gently fold the buttermilk mixture into the flour mixture with a rubber spatula until just moistened.

5.       Stir in the cranberries and oatmeal.

6.       Scrape the batter into the prepared pan and sprinkle oats on top for decoration purposes.

7.       Bake until golden brown and a toothpick can be inserted in center and come out clean (22-60 minutes)

8.       Let cool for at least 10 minutes then INDULGE!



I hope you enjoy this Cranberry-Orange Oatmeal Bread!  Please leave a comment on how yours turn out and any tweaks that you made to make it your own.

I enjoyed a piece this morning with a cup of hot cocoa and some soften butter on top.  It was so delicious!  I gave some to my daughter Emma and this is a direct quote “nummy nummie mmmm!” I love baking quick breads for breakfast! Especially on the weekends when the whole family can enjoy them; it’s so easy if you wake up (which most mommies already do this) about an hour before everyone else; you can prep this get in the oven and then when it’s done everyone will be ready to enjoy some family time at the breakfast table.  Another upside is the oven is doing most of the work! So if someone wakes up while it’s baking, you can enjoy your time with them. 

If you should have any questions please leave a comment below or e-mail me at thegoodthebadandthepoopy@outlook.com

Happy #TastyTreatTuesday I hope see you back next week!

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