Cranberry Oatmeal Bread

I found this peach of a recipe from About.com and I think this bread is going to turn into a serious addiction in my life. It's moist, it's good, it's somewhat healthy, Ryan doesn't like it and man - I just love cranberries. It also freezes well and is a good addition to a holiday brunch.

Cranberry Oatmeal Bread
from About.com

1 cup oatmeal
1-1/4 cups hot water
3/4 cup butter, softened
1/2 cup sour cream
1-1/4 cups brown sugar
2 Tbsp. grated orange peel
1 egg
2-1/2 cups flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1-1/2 tsp. cinnamon
1-1/4 cups chopped cranberries
1/2 cup chopped walnuts
1/4 cup sugar
1/2 teaspoon cinnamon

Preparation:
Preheat oven to 350 degrees. Grease and flour two 8x4" loaf pans and set aside. (FYI - I used muffin tins and one of those mini loaf pans. I put waaaay too much batter in the mini loaf pan - I probably could have made about 6 more muffins.)

In medium bowl, combine oats and hot water, stir, and let stand for 5 minutes. In large bowl, beat butter and brown sugar until fluffy. Add oat mixture, sour cream, orange peel, and egg and blend well. Add flour, baking powder, baking soda, salt, and 1-1/2 teaspoons cinnamon and mix gently. Fold in cranberries and walnuts. Spoon batter into prepared pans and smooth to level. In small bowl combine 1/4 cup sugar and 1/2 teaspoon cinnamon. Sprinkle over batter.

Bake at 350 degrees for 55 to 65 minutes until bread is golden brown and pulls away from the sides of the pan. Cool 5 minutes, then carefully run a knife around the edges of the breads and remove to wire rack to cool. Wrap in plastic wrap to store.