I like to make a healthy, nutrient rich and festive bread for Holiday. I usually bake mini loaves for my neighbors as a gift. I will put this out on Christmas morning to nibble on with coffee and fruit as we usually have a big brunch instead of breakfast. Feel free to add things like nuts or seeds, or top with a mix of oats, cinnamon, melted butter and brown sugar for a streusel topping. These can be made into muffins as well, but I think it is best as a bread loaf. Enjoy!
2½ cups spelt flour (or Millet or Oat flour for Gluten Free)
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
½ tsp. ground cinnamon
1/2 tsp nutmeg
1 cup quick cooking oats
¾ cup honey or maple syrup
1/2 cup avocado or coconut oil (melted)
⅓ cup plain Greek yogurt
Zest of an orange and 1/4 orange juice, fresh
½ cup fat-free buttermilk (Or milk of choice) * may need more, about 1/4 cup
2 cups fresh cranberries (or 1 cup dried)
Optional for Savory Bread: Add 2 Tbsp chopped fresh Rosemary
Preheat oven to 350 degrees F and grease a 9×5 inch loaf pan, or 2-3 Mini Loaf pans. In a medium bowl, stir together flour, baking powder, baking soda, salt, cinnamon, nutmeg and oats. In a large bowl, mix together honey, yogurt, eggs, oil and milk. Mix in flour mixture until just moistened. Add more milk if mixture is too thick. You want it a pourable, yet thick consistency.
Stir in cranberries and pour into prepared baking pans. Bake for about 40 minutes, if big loaf or 25-30 if mini loaf or until a toothpick inserted in the center comes out clean. Enjoy!