Cranberry Gingerbread Loaf

Cranberry Gingerbread Loaf

1/4 cup cooking/vegetable oil

1 cup quick oats

1 cup all-purpose flour

1 cup brown sugar

2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground cinnamon

1/2 tsp ground ginger

1/2 tsp ground nutmeg

3/4 cup Greek yogurt or sour cream

1 Tb molasses

2 eggs

2 teaspoons vanilla extract

1/4 cup crystallized ginger, chopped

1 cup cranberries, fresh or frozen (not thawed) *These are pretty tart; I like them that way, but if that's not your thing, go ahead and used dried. They're sweeter*

1 cup white chocolate chips (optional)

Preheat your oven to 350 degrees. Grease and/or line 1 loaf pan. Spread the oats on a baking sheet (with a rim). Toast them in the oven while it's preheating, about 10 minutes or until they turn a bit golden. Let cool a bit, then combine with the flour, sugar, baking powder and soda, salt, and spices in a large bowl.

In a separate bowl whisk sour cream, oil, eggs, molasses, and vanilla together until just combined. Add wet ingredients to dry, and stir until just barely combined. Stir in cranberries, ginger and chocolate chips (if using).

Pour batter into the prepared pan and smooth out the top. Bake about 45-50 minutes or until a toothpick inserted comes out clean. (If the bread is browning too quickly place a piece of aluminum foil loosely over top) Let cool in the pan on a wire rack for a few minutes, then remove from pan and let cool at least 10 minutes more.