November 13, 2018
Cranberry bread on wooden board

Cranberry-Ginger Tea Bread

by Berkeley Wellness  

These can also be made in three 5½ x 3-inch mini loaf pans, perfect for gift giving.

Makes 16 slices


1 cup old-fashioned rolled oats

1¾ cups flour

1 cup sugar

1½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large egg

2 large egg whites

⅔ cup buttermilk

¼ cup extra-light vegetable oil, such as olive or canola oil

2 cups (8 ounces by weight) fresh or frozen cranberries, coarsely chopped

⅓ cup crystallized ginger, coarsely chopped


1. Preheat the oven to 350°F. Spray a 9 x 5-inch loaf pan with nonstick cooking spray; set aside.

2. On a baking sheet, toast the oats until brown and fragrant, about 10 minutes. Transfer to a food processor and pulse until finely ground. Transfer to a large bowl. Add the flour, sugar, baking powder, baking soda and salt.

3. In a medium bowl, whisk together the whole egg, egg whites, buttermilk and oil until well combined. Stir the egg mixture into the flour mixture until just combined. Fold in the cranberries and ginger.

4. Spoon the batter into the loaf pan, smooth the top, and bake for one hour or until a toothpick inserted in the center comes out clean. For mini loaves, bake for about 45 minutes.Transfer to a wire rack and cool the loaf in the pan for 10 minutes. Then turn out of the pan and cool completely on the rack before slicing.

Nutrition per slice: 168 calories, 4.3g total fat (0.7g saturated), 14mg cholesterol, 1g dietary fiber, 30g carbohydrate, 3g protein, 156mg sodium.

Good source of: selenium.

From The Wellness Kitchen, by the staff of The Wellness Kitchen and the editors of the University of California, Berkeley Wellness Letter.