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10.5 oz (2 1/4 c) white whole wheat flour (optional: use traditional whole wheat flour)
1 oz (1/4c) old fashioned oats
3/4 tsp kosher salt
2 tsp cinnamon
1 tsp baking soda
2.5 oz (1/2 c) sugar
3 oz (1/2 c) vegetable oil
2 extra large eggs
2 oz (1/4 c) orange juice
7.5 oz (1/2 of a 15 oz can) pumpkin (* NOT pumpkin pie filling)
1 tsp orange zest (or orange oil)
1.5 oz (1/4 c) dried cranberries
1. Take a few minutes, pre-measure the ingredients, it will help with a smooth assembly. Preheat your oven to 360 degrees. Grease the baking pan. Dust with flour.
2. Combine the flour with the spices and baking soda. Mix. Add the oatmeal and mix.
3. Combine the eggs, oil, sugar and whisk until well blended
4. Combine the pumpkin and dried cranberries
5. Pour the egg mixture into the dry ingredients, mix well. Add the fruit mixture, mix well.
You will have a very thick batter.
6. Spoon the batter into the prepared pan. Place in the oven on the top rack. Lower the temperature to 350 degrees and bake for approximately 45 minutes. Check the tea bread by inserting a toothpick or cake tester into the center of the cake. No batter should stick to the tester.
7. Cool completely before removing from the pan. Cover loosely and store at room temperature for a day or two. If you want to keep longer, double wrap and keep in the freezer for up to 4-6 weeks.
Recipe provided by Ann Goldman of Bread & Babka @ GoldStone Farms.