This website uses cookies so that we can provide you with the best user experience possible. Cookie information is stored in your browser and performs functions such as recognising you when you return to our website and helping our team to understand which sections of the website you find most interesting and useful.
Cranberry & Pecan Bread
Twist up the classic oatmeal bread with this sweet delight!
Serves 8|Takes 65 minutes
INGREDIENTS:
4 1/2 cups of Flahavan’s rolled oats
2 cups of natural yogurt
1/2 cup of pecans (reserve a few to decorate the top)
1/2 cup of dried cranberries
3 tbsp. of honey
1 egg
2 tsp bicarbonate of soda
4 tbsp. of milk
Pinch of salt
METHOD:
Place the dried cranberries into a heatproof bowl, cover with boiling water and set aside for 20 minutes. Preheat the oven to 350°F. Grease and line a 2lb loaf tin with parchment paper.
Add the yogurt, egg, milk and bicarbonate soda to a large mixing bowl and set aside for 5 minutes.
Drain the cranberries and add them to the bowl of yogurt etc. along with the oats, pecans, honey and salt. Mix all the ingredients together well.
Transfer the mixture to the prepared loaf tin. Place a couple of reserved pecans on top for decoration and cook for 45 minutes until golden (ovens may vary so do check before end of cooking with a skewer or toothpick to see if comes out clean – if it does it’s cooked).
Remove from the oven and allow to cool on a wire rack. Slice and serve with a topping of your choice
