Banana, cranberries, and orange zest give this bread a lively flavor that will get your day off to just the right start.

Vegetable oil spray
3/4 cup fat-free milk
1/2 cup uncooked quick-cooking oatmeal
1/2 cup firmly packed light brown sugar
1 medium banana, mashed (about 1/2 cup)
1/2 cup dried cranberries, raisins, or dried mixed fruit bits (optional)
Egg substitute equivalent to 1 egg, or 1 large egg
2 tablespoons canola or corn oil
1 1/2 to 2 teaspoons grated orange zest or 1/2 teaspoon dried orange peel
1 1/2 cups all-purpose flour
1/2 cup oat bran
2 teaspoons baking powder
1 to 1 1/2 teaspoons ground cinnamon
1/4 teaspoon baking soda
1 tablespoon uncooked quick-cooking oatmeal (optional)

Preheat the oven to 350°F. Spray an 8 1/2x4 1/2x2 1/2-inch loaf pan with vegetable oil spray.

In a medium bowl, stir together the milk, 1/2 cup oatmeal, brown sugar, banana, dried cranberries, egg substitute, oil, and orange zest.

In another medium bowl, stir together the remaining ingredients except 1 tablespoon oatmeal. Add to the milk mixture, stirring just until moistened. Don’t overmix; the batter should be lumpy. Pour the batter into the loaf pan. Sprinkle with the remaining oatmeal.

Bake for 45 to 50 minutes, or until a wooden toothpick or cake tester inserted in the center comes out clean. Invert the bread onto a cooling rack. Let cool for at least 10 minutes before slicing.

Cook’s Tip: Stock a bottle of dried grated lemon peel and one of orange peel in your spice rack to add citrus flavor to your favorite salad dressings, marinades, and baked goods.