Cranberry Quick Bread Recipe

Introduction

Cranberry Quick Bread is a delightful, easy-to-make treat perfect for breakfast or an afternoon snack. Packed with fresh cranberries and a hint of sweetness, it’s moist, tender, and comes together quickly without any yeast or rising time.

Ingredients

• 4 cups all-purpose flour
• 2 cups granulated sugar
• 2 tablespoons baking powder
• 1 teaspoon table salt
• 2 cups milk
• 2 eggs
• ⅔ cup vegetable oil
• 1½ cups fresh cranberries
• ½ cup granulated sugar (for topping)

Instructions

1. Step 1: Liberally grease 5-6 mini loaf pans and set them aside.
2. Step 2: Preheat the oven to 350°F (175°C).
3. Step 3: In a large bowl, whisk together the flour, 2 cups sugar, baking powder, and salt until well combined.
4. Step 4: In a large measuring cup or separate bowl, whisk the milk, eggs, and vegetable oil until smooth.
5. Step 5: Pour the wet ingredients into the dry ingredients and gently fold together until just moistened. Do not overmix.
6. Step 6: Divide the batter evenly among the prepared loaf pans, filling each about ¾ full.
7. Step 7: Sprinkle fresh cranberries evenly on top of each loaf, then sprinkle with about ¼ cup of the sugar, dividing it among all loaves.
8. Step 8: Bake for approximately 40 minutes, or until a toothpick inserted in the center comes out clean. Adjust baking time as needed depending on your oven and pan size.
9. Step 9: Once baked, remove the loaves from the oven and sprinkle the remaining sugar on top. Let cool to room temperature before removing from the pans.

Tips & Variations

• Try substituting fresh cranberries with frozen ones if fresh are not available; no need to thaw before using.
• Add a teaspoon of orange zest to the batter for a bright citrus flavor that complements cranberries beautifully.
• For a nutty crunch, fold in ½ cup chopped walnuts or pecans into the batter before baking.
• Mini loaf pans vary in size, so keep an eye on baking time and test doneness early to avoid overbaking.

Storage

Store leftover cranberry quick bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and warm gently before serving if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well and can be added straight from the freezer without thawing. This helps keep the batter from turning pink and watery.

Why is my quick bread dense or heavy?

Overmixing the batter can develop gluten and lead to a dense texture. Fold ingredients gently until just combined to keep the bread light and tender.

Cranberry Quick Bread Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

This Cranberry Quick Bread is a delightful, moist, and slightly sweet treat, perfect for breakfast or an afternoon snack. Packed with fresh cranberries and topped with a crunchy sugar crust, this quick bread requires no yeast and is easy to prepare using simple pantry ingredients. Perfectly portioned into mini loaves, this recipe yields 5-6 delicious breads that are ideal for sharing or gifting during holiday seasons.

• Author: Nethan
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 5–6 mini loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 4 cups all-purpose flour
• 2 cups granulated sugar
• 2 tbsp baking powder
• 1 tsp table salt

Wet Ingredients

• 2 cups milk
• 2 eggs
• ⅔ cup vegetable oil

Additional Ingredients

• 1½ cups fresh cranberries
• ½ cup granulated sugar (for topping)

Instructions

1. Prepare Pans: Liberally grease 5-6 mini loaf pans to ensure the bread doesn’t stick. Set them aside for later use.
2. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to get it ready for baking the quick bread.
3. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk these dry ingredients together until well mixed and set the bowl aside.
4. Combine Wet Ingredients: In a large measuring cup or bowl, whisk together the milk, eggs, and vegetable oil until smooth. Pour this wet mixture into the bowl with the dry ingredients.
5. Mix Batter: Gently fold the wet and dry ingredients together just until moistened. Avoid overmixing to keep the bread tender and light.
6. Fill Loaf Pans: Divide the batter evenly between the prepared mini loaf pans, filling each about three-quarters full to allow room for rising during baking.
7. Add Cranberries and Sugar Topping: Place fresh cranberries on top of the batter in each loaf. Then sprinkle roughly ¼ cup of the topping sugar evenly across all loaves to create a sweet crust.
8. Bake: Place the loaf pans in the preheated oven and bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean, indicating they are fully cooked.
9. Cool and Finish: Once baked, remove the quick breads from the oven. Immediately sprinkle the remaining sugar on top for extra crunch. Allow the breads to cool to room temperature in the pans before removing them to prevent breakage.

Notes

• Baking times may vary due to different oven calibrations, altitude, and humidity—check the bread’s doneness with a toothpick after 35 minutes if unsure.
• The number of mini loaves yielded (5-6) depends on the exact size of your loaf pans, as sizes can vary.
• For best results, use fresh cranberries; frozen can be used but may slightly alter the texture and baking time.
• Nutritional information provided is approximate; consult your own calculator for dietary needs.

Keywords: Cranberry Quick Bread, Mini Loaf Bread, Quick Bread, Easy Cranberry Bread, Holiday Bread, Fresh Cranberries, Sweet Bread