Leftover Cranberry Sauce Oatmeal Bread
This bread is super easy to make and is oil free which is an added bonus. This bread is made with whole wheat flour and rolled oats so you'll feel full and satisfied after having a slice. I love my with almond butter on top! Or, if you still have leftover cranberry sauce even after making this bread, you can spread some of that on top too.
Servings: 12 slices
Calories: 202kcal
Equipment
Ingredients
DRY INGREDIENTS:
- 1 ½ cups whole wheat flour
- 1 cup rolled oats
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons baking powder
- ¾ teaspoons baking soda
- ¼ teaspoon salt
WET INGREDIENTS:
OPTIONAL ADD-INS:
- ½ cup chopped pecans
- ½ cup chopped apple
Instructions
- Preheat your oven to 350 °F and spray a 9-inch loaf pan with non-stick cooking spray.
- Prepare you flax egg by whisking together 1 tablespoon of ground flaxseed with 3 tablespoons of water. Set aside to thicken for a few minutes.
- In a large bowl, whisk together the dry ingredients.
- In a food processor or a separate bowl, blend or whisk together the wet ingredients, including the flax egg. I used my food processor because my cranberry sauce was on the chunkier side.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the chopped pecans and apple if using.
- Evenly distribute the batter in your prepared loaf pan and bake for about 50-55 minutes or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for a few minutes before transferring to a wire rack.
Notes
*You'll want your cranberry sauce to have some sort of sweetener already in it. Otherwise the bread won't be sweet enough. If you like your cranberry sauce on it's own, you'll probably be fine!
Nutrition
Serving: 1slice | Calories: 202kcal | Carbohydrates: 38g | Protein: 4g | Fat: 5g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 180mg | Potassium: 151mg | Fiber: 4g | Sugar: 19g | Vitamin A: 80IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 1mg