Ingredients
2 1/2 cups flour
1 cup quick cooking oats (not instant)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3/4 cup GOLDEN BLOSSOM HONEY
1/3 cup vegetable oil
2 eggs
1/2 cup milk
2 cups cranberries, fresh or frozen
1 cup walnuts, coarsely chopped
Honey Tips
Honey Never Spoils
No need to refrigerate it. It can be stored unopened, indefinitely, at room temperature in a dry cupboard.
Directions
Preheat oven to 350 °. Grease two 8×4″ pans or four 5 3/4″x 3 1/4″ (found in grocery store with disposable foil pans)
Stir together the first 6 ingredients. In a separate bowl whisk together honey, oil, eggs and milk. Add dry ingredients and mix until just combined. Stir in cranberries and walnuts.
Divide batter between pans. Bake 30-35 minutes for small pans or 40-45 minutes for larger pans or until breads test done.
Cool on wire rack. Remove from pans and wrap tightly until ready to serve. These loaves will freeze nicely.
Stir together the first 6 ingredients. In a separate bowl whisk together honey, oil, eggs and milk. Add dry ingredients and mix until just combined. Stir in cranberries and walnuts.
Divide batter between pans. Bake 30-35 minutes for small pans or 40-45 minutes for larger pans or until breads test done.
Cool on wire rack. Remove from pans and wrap tightly until ready to serve. These loaves will freeze nicely.
