Cranberry Bread Recipe (Quick Bread)
This cranberry bread recipe is a simple quick bread you mix in one bowl and bake in a loaf pan. Tart cranberries balance the lightly sweet batter. Follow the steps for how to make it, then let it cool before slicing for cleaner pieces.
Ingredients
1. Dry ingredients
2. Wet ingredients
Step-by-Step Method
Preheat and prep the pan
Heat the oven to 350°F (175°C). Grease a loaf pan; line the bottom with parchment if you want easy release.
Combine the dry mix
Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly blended.
Mix the wet ingredients
In a separate bowl, beat the egg. Stir in the milk and oil just until combined.
Make the batter
Pour the wet mixture into the dry ingredients. Fold with a spatula until you don’t see dry flour; don’t overmix or the loaf can turn dense.
Fold in cranberries
Add the cranberries and gently fold them through so they’re well distributed.
Bake
Spoon the batter into the pan and level the top. Bake for about 50 minutes, until a toothpick comes out clean. If the top browns too fast, tent with foil near the end.
Cool before slicing
Let the loaf sit in the pan for 10 minutes, then move to a rack to cool completely. Slice once cool for neater pieces.