Applesauce and oatmeal are the basis of this hearty breakfast bread. Those breakfast flavors come together with cinnamon, cloves and dried cranberries, topped with a brown sugar nut streusel. This recipe comes to us from Patrice of Circle B Kitchen.
For the nut streusal:
- 1/4 cup light brown sugar
- 1/4 cup walnuts or pecans, chopped
- 1/4 teaspoon ground cinnamon
For the Apple Cranberry Oatmeal Bread:
- 2 eggs
- 1 1/4 cups unsweetened applesauce
- 1/3 cup canola oil
- 1/4 cup plain yogurt
- 1 1/4 cup all purpose flour
- 1/2 cup sugar
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- pinch ground cloves
- 1/4 cup dried cranberries
- 1/4 cup raisins
- 1 cup old fashioned oats
Preheat an oven to 350 degrees. Prepare a loaf pan with a light layer of butter and flour.
Toss the brown sugar, nuts and cinnamon together in a small bowl. Set aside.
Whisk the eggs, sugar, applesauce, oil and yogurt together in a medium bowl.
Whisk the flour, baking powder, cinnamon, baking soda, cinnamon, salt, nutmeg and cloves together in a separate large bowl. Stir in the oats.
Toss the dried cranberries and raisins with 1/2 teaspoon of the flour mixture in a separate small bowl. Set aside.
Pour the wet ingredients over the dry and fold with a spatula until just combined, taking care not to over mix. Fold in the fried fruit, taking care to ensure the fruit is evenly distributed in the batter.
Pour the batter into the prepared loaf pan. Scatter the nut streusel mixture over the top, pressing it into the batter with your fingers. Place the loaf pan in the oven and bake 50-60 minutes, or until a sharp knife comes out clean.
Cool for 10 minutes, then run a knife along the edges. Invert the loaf onto a plate, cut into slices and enjoy!