Cranberry Bread

This post is devoted to comfort food.  Comfort food to me can be so many things - a hearty lentil soup at the end of a long day, pulau  or a simple cup of tea.  The past few days have required many cups of tea and the most suitable accompaniment for my tea is a cranberry ginger bread that I adapted from a Martha Stewart recipe that I found a few years ago.  It has tart cranberries, ginger which is soothing to the soul and spicy cardamon. The combination makes a wonderful bread that's reasonably healthy.

Cranberry Bread
1/4 cup canola oil
1 cup rolled oats
1 cup all-purpose flour
1/2 cup sugar
2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon ground cardamon (green cardamon)
3/4 cup low fat yogurt
2 large eggs
1 cup cranberries (I prefer frozen, not thawed)
1/4 cup crystallized ginger, chopped

Preheat oven to 350 degrees.
Lightly oil and grease a loaf pan.
Spread oats on a baking sheet and toast until golden brown. Transfer to a food processor and pulse until finely ground. Place in a large bowl, stir in flour, sugar, baking powder, baking soda, salt and cardamon.
In a separate bowl, stir yogourt, oil and eggs.  Mix a well in dry ingredients and  add liquid ingredients. Stir until just combined.  Add cranberries and crystallized ginger.
Bake for 50 minutes or until toothpick comes out dry (this usually takes 1 hour and 10 minutes in my oven).
Serve with tea.  I think that chai may go well with this because of the cardamon and cranberries but I love  it with Earl Grey with blue flowers.