L
lcsamano
Guest
* 1 cup oatmeal
* 1-1/4 cups hot water
* 3/4 cup butter, softened
* 1/2 cup sour cream
* 1-1/4 cups brown sugar
* 2 Tbsp. grated orange peel
* 1 egg
* 2-1/2 cups flour
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1-1/2 tsp. cinnamon
* 1-1/4 cups chopped cranberries
* 1/2 cup chopped walnuts
* 1/4 cup sugar
* 1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Grease and flour two 8x4" loaf pans and set aside.
In medium bowl, combine oats and hot water, stir, and let stand for 5 minutes. In large bowl, beat butter and brown sugar until fluffy.
Add oat mixture, sour cream, orange peel, and egg and blend well. Add flour, baking powder, baking soda, salt, and 1-1/2 teaspoons cinnamon and mix gently. Fold in cranberries and walnuts. Spoon batter into prepared pans and smooth to level. In small bowl combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over batter.
Bake at 350 degrees F for 55 to 65 minutes until bread is golden brown and pulls away from the sides of the pan. Cool 5 minutes, then carefully run a knife around the edges of the breads and remove to wire rack to cool. Wrap in plastic wrap to store.
* 1-1/4 cups hot water
* 3/4 cup butter, softened
* 1/2 cup sour cream
* 1-1/4 cups brown sugar
* 2 Tbsp. grated orange peel
* 1 egg
* 2-1/2 cups flour
* 2 tsp. baking powder
* 1/2 tsp. baking soda
* 1/2 tsp. salt
* 1-1/2 tsp. cinnamon
* 1-1/4 cups chopped cranberries
* 1/2 cup chopped walnuts
* 1/4 cup sugar
* 1/2 teaspoon cinnamon
Preheat oven to 350 degrees F. Grease and flour two 8x4" loaf pans and set aside.
In medium bowl, combine oats and hot water, stir, and let stand for 5 minutes. In large bowl, beat butter and brown sugar until fluffy.
Add oat mixture, sour cream, orange peel, and egg and blend well. Add flour, baking powder, baking soda, salt, and 1-1/2 teaspoons cinnamon and mix gently. Fold in cranberries and walnuts. Spoon batter into prepared pans and smooth to level. In small bowl combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over batter.
Bake at 350 degrees F for 55 to 65 minutes until bread is golden brown and pulls away from the sides of the pan. Cool 5 minutes, then carefully run a knife around the edges of the breads and remove to wire rack to cool. Wrap in plastic wrap to store.
