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We enjoyed this yummy Low-Fat Cranberry Orange Oatmeal Bread for breakfast today.
I’ve wanted to make it since I first spotted the recipe well before Christmas. For me the holiday season isn’t complete until I’ve had a slice of cranberry bread or cranberry muffin.
I’ve never had cranberry oatmeal bread, but since I loved the recipe for banana oat bread I made a while back, I decided to give it a go.
Recipe Notes
I woke up with energy to spare and decided to make it with the bag of cranberries that have been waiting patiently in the fridge. The bread turned out moist and dense and tart and sweet with flecks of orange zest.
Both mom and I loved it! I think this would be delicious baked as muffins too.
The directions say to let it cool for a day before slicing and serving but we sliced it warm this morning. It was a bit crumbly, but still delicious!
Please note that the serving size is small – just 1/2 a slice. And if you are like me, you may have a hard time not going back for more!
How Many Calories and Points in this Cranberry Orange Oatmeal Bread?
According to my calculations, each half-slice serving has 121 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
5 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
4 SmartPoints (Purple plan)
3 PointsPlus (Old plan)
And if this isn’t the recipe for you, I’ve gathered a a few more healthy cranberry bread and muffin recipes at the end of this post.
If you’ve made this lightened up Orange Cranberry Oatmeal Bread, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Cranberry Orange Oatmeal Bread Recipe
Equipment
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole wheat pastry flour
- 1 teaspoon salt
- 2 teaspoons baking powder
- 3/4 cup sugar
- 1 cup oats, quick or old-fashioned, uncooked
- grated peel of 1 orange
- 1-1/4 cups chopped fresh cranberries
- 1/3 cup vegetable oil
- 1 large egg
- 1/3 cup fresh orange juice
- 1/2 cup fat-free milk
Instructions
- Position an oven rack in the center and heat your oven to 350F degrees. Grease and flour a 9×5-inch loaf pan (affiliate link).
- In a large bowl, whisk together the flour, salt, baking powder and sugar until well blended. Stir in the oats, grated orange peel and chopped cranberries until well mixed.
- In a small bowl (affiliate link), whisk together the oil, egg, orange juice and milk.
- Add the oil mixture to the flour mixture and stir just until the dry ingredients are moistened.
- Pour the batter into the prepared loaf pan (affiliate link).
- Bake in the heated oven for 1 hour or until a toothpick inserted into the center comes out clean.
- Remove from the oven cool on a wire rack for 10 minutes; then remove from the pan place on the rack to cool completely.
- Wrap the cooled bread and store one day before slicing.
Notes
(Must be logged into WW on a smartphone or tablet.) 5 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 4 SmartPoints (Purple plan) 3 PointsPlus (Old plan) The directions say to let it cool for a day before slicing and serving but we sliced it warm this morning. It was a bit crumbly, but still delicious!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
If you are not a fan of oats, check out this new family-favorite lightly sweetened honey raisin rye bread – it is delicious with a little smear of peanut butter!
This recipe tastes great but is a crumbling mess. Perhaps oatmeal flour and another egg would help.
I made three loaves, one persimmon with ginger, one with blueberries and cinnamon and one with cranberries and cardamom. Also substituted Stevia for half the sugar. But the loaves didn’t hold together well, seemed dry and crumbled in the toaster. Thoughts?
Hi Terri,
Sorry I can’t be of more help but it’s really hard to try to diagnose the reason over the internet. There are so many variables when baking. One thought has to do with your use of Stevia in place of sugar. Sugar provides structure as well as sweetness when baking so that might be contributor. ~Martha
Hi, can you substitute more all purpose flour for the whole wheat pastry flour successfully? Thank you for your help.
Hi Jerilyn,
Yes, more all-purpose flour will work in place of the whole wheat pastry flour. Hope this helps. ~Martha
Got a question if you use Serbia do points come down and I like to make all my breads in a 3×5 loaf pan usually Get 3 how do I figure the joints on this?
This July we will be going on 3yrs with our weight los. We are lifers from way back but slid back now you have made this slot easier. Thank you
Hi Ida,
You should be able to get your answers in the WW Recipe Builder by changing the ingredients you use and number of servings. Hope this helps. ~Martha
Would love to rate it but can’t find the recipe anywhere
Just checked and the recipe is there. You’ll find a “jump to the recipe” link at the top. Just click and it will take you to it. ~Martha
This is a winner. I love cranberry bread.
Is it baking powder or soda?
powder. Sorry about that. I’ve fixed the recipe.