Classic Cranberry Quick Bread

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🍞 Recipe: Classic Cranberry Quick Bread

  • Prep time: 15 minutes

  • Cook time: 55–60 minutes

  • Servings: 10–12 slices

Ingredients

Category Ingredient Amount
Dry All-purpose flour 2 cups
Granulated sugar 1 cup
Baking powder 1.5 tsp
Baking soda 0.5 tsp
Salt 1 tsp
Wet Large egg (beaten) 1
Orange juice 0.75 cup
Orange zest 1 tbsp
Melted butter (unsalted) 2 tbsp
Fold-ins Fresh or frozen cranberries 1.5 cups (chopped)
Chopped walnuts or pecans 0.5 cup (optional)

Instructions

  1. Prep the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5 inch loaf pan thoroughly.

  2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

  3. Mix Wet Ingredients: In a separate medium bowl, combine the beaten egg, orange juice, orange zest, and melted butter.

  4. Combine: Pour the wet mixture into the dry ingredients. Stir gently until just moistened. Do not overmix, or the bread will be tough.

  5. Fold: Gently fold in the chopped cranberries and nuts.

  6. Bake: Pour the batter into the prepared loaf pan. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean.

  7. Cool: Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

💡 Tips & Notes

  • The “Chop” Factor: Roughly chopping the cranberries ensures you get a bit of tartness in every bite rather than giant “tart bombs” from whole berries.

  • The Wait: Quick breads actually taste better the next day! The moisture redistributes, and the orange flavor deepens. Wrap it tightly in plastic wrap overnight.

  • Frozen Berries: If using frozen cranberries, do not thaw them before adding to the batter, or they will bleed color and turn your bread purple.

🥗 Nutritional Info (Per Slice)

  • Calories: 210 kcal

  • Total Fat: 5g

  • Carbohydrates: 38g

  • Fiber: 2g

  • Protein: 3g

  • Sugar: 20g

✨ Benefits

  • Vitamin C Boost: Cranberries and orange juice provide a solid dose of antioxidants and Vitamin C.

  • Customizable: It’s easy to make dairy-free by subbing the butter for coconut oil or a neutral vegetable oil.

  • Great for Gifting: This bread holds up well and looks beautiful wrapped in parchment paper with a ribbon.

❓ Common Questions (Q&A)

Q: Can I use dried cranberries instead of fresh?

A: Yes! Use about 1 cup of dried cranberries. However, since they aren’t as tart, you might want to reduce the sugar by 2 tablespoons.

Q: Why did my bread crack on top?

A: A crack down the middle is actually a signature look for quick breads! It happens because the top sets before the center finished rising. It’s perfectly normal.

Q: How do I store this?

A: Store at room temperature for up to 3 days, or freeze the entire loaf (wrapped in foil and a freezer bag) for up to 3 months.

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