Quick Cranberry Quick Bread
A festive and easy-to-make quick bread bursting with fresh cranberries, cinnamon, and vanilla. Perfect for holiday brunches or cozy mornings.
- Prep Time: 15 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 10-15 minutes
- Yield: 10 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 2 cups (250 grams) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup (150 grams) granulated sugar
- 2 large eggs, room temperature
- ½ cup (120 ml) sour cream
- ¼ cup (60 ml) vegetable oil
- 1 teaspoon vanilla extract
- 1 ½ cups (150 grams) fresh cranberries
- 1 teaspoon orange zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease your loaf pan with butter or line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined.
- In another bowl, beat the eggs until smooth. Add the sugar and whisk until slightly thickened. Stir in sour cream, vegetable oil, and vanilla extract. Add orange zest if using.
- Pour the wet mixture into the dry ingredients. Gently fold with a rubber spatula until just combined, leaving some lumps. Fold in the fresh cranberries carefully.
- Pour the batter into the prepared loaf pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil if the top browns too quickly.
- Cool completely on a cooling rack before slicing.
Notes
Toss cranberries in a tablespoon of flour before folding to prevent sinking. Use sour cream or Greek yogurt for moisture and tang. Tent with foil if top browns too fast. Cool completely before slicing to avoid crumbling.
Nutrition
- Serving Size: 1 slice (1/10th of t
- Calories: 220
- Fat: 9
- Carbohydrates: 28
- Protein: 4
Keywords: cranberry quick bread, holiday baking, festive bread, quick bread recipe, cranberry bread, easy baking, cinnamon bread