Description
Cranberry Quick Bread
Cranberry Quick Bread is a delightful treat that’s perfect for the holiday season! With just 5 minutes of prep, this bread is an ideal gift for friends, coworkers, or neighbors. Its beautiful sugar-crusted top and tart cranberries make it a hit for Thanksgiving or Christmas breakfasts. This recipe yields 5-6 mini loaves that are perfect for sharing—or keeping all for yourself!
4 cups all-purpose flour
2 cups granulated sugar
2 tbsp baking powder
1 tsp table salt
2 cups of milk
2 eggs
⅔ cup vegetable oil
1½ cups fresh cranberries
½ cup granulated sugar for topping
Directions:
1. Preheat oven to 350°F. Grease 5-6 mini loaf pans.
2. Combine flour, sugar, baking powder, and salt. In another bowl, mix milk, eggs, and oil. Add wet to dry, mix until moistened.
3. Pour batter into pans, fill ¾ full. Add cranberries on top, sprinkle sugar.
4. Bake for 40 mins, or until a toothpick comes out clean.
Prep Time: 5 mins
Kcal: 280 per serving
Step-by-Step Guide
1. Prepare Pans & Oven: Preheat your oven to 350°F (175°C). Thoroughly grease 5-6 mini loaf pans with butter or non-stick spray.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the 4 cups of flour, 2 cups of sugar, 2 tablespoons of baking powder, and 1 teaspoon of salt until fully combined.
3. Mix Wet Ingredients: In a separate medium bowl, whisk the 2 eggs. Then, add the 2 cups of milk and ⅔ cup of vegetable oil, whisking until the mixture is smooth and uniform.
4. Combine Batters: Create a well in the center of the dry ingredients. Pour the wet mixture into the well. Using a spatula, gently fold the ingredients together until just moistened. Do not overmix; a few lumps are fine.
5. Fill Pans & Add Toppings: Divide the batter evenly among the prepared pans, filling each about ¾ full. Evenly distribute 1½ cups of fresh cranberries over the tops of the loaves. Generously sprinkle the ½ cup of sugar over the cranberries and batter.
6. Bake: Place pans in the preheated oven and bake for approximately 40 minutes. The bread is done when the tops are golden and a toothpick inserted into the center comes out clean.
7. Cool: Let the loaves cool in their pans for 10 minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
This Cranberry Quick Bread is versatile. Serve it slightly warm with a pat of butter for a comforting breakfast. For a festive dessert, top a slice with a dollop of sweetened whipped cream or a scoop of vanilla ice cream. It pairs wonderfully with a cup of coffee, tea, or hot cider. For gifting, wrap the completely cooled loaves in parchment paper and tie with a ribbon for a charming homemade present.
How-to Summary
Grease mini loaf pans. Whisk dry ingredients in one bowl and wet in another. Combine them gently without overmixing. Portion batter into pans, top with cranberries and a sugar sprinkle. Bake at 350°F for 40 minutes until golden and a toothpick tests clean. Cool before serving.
Frequently Asked Questions
Can I use frozen cranberries? Yes, do not thaw them. Toss frozen cranberries in a tablespoon of flour from the recipe to prevent sinking and add them directly to the batter in step 5.
Can I make one large loaf? Absolutely. Use a standard 9×5 inch loaf pan. The baking time will increase to about 60-70 minutes. Always test for doneness with a toothpick.
How should I store this bread? Store in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 3 months.
Can I add nuts or orange zest? Definitely! Fold in 1 cup of chopped walnuts or pecans with the batter. Adding 1-2 tablespoons of orange zest to the wet ingredients provides a wonderful citrus flavor.
Why is my bread dense? The most common cause is overmixing the batter after adding the wet ingredients. Mix only until the flour is incorporated to ensure a tender crumb.
Common Mistakes to Avoid
- Overmixing the Batter: This develops gluten, leading to a tough, dense bread. Stir until just combined.
- Using Expired Baking Powder: This is a key leavener. Test it if it’s old, or your bread won’t rise properly.
- Overfilling the Pans: Filling more than ¾ full risks batter overflowing during baking.
- Skipping the Sugar Topping: The sugar crust adds crucial texture and sweetness to balance the tart berries. Don’t omit it.
Conclusion
Cranberry Quick Bread is the quintessential easy, festive bake. With minimal prep, it delivers maximum flavor and is perfectly designed for sharing during the holidays. By following this enhanced guide and avoiding common pitfalls, you’ll create beautifully sugared, tender loaves bursting with tart cranberries every single time. Enjoy the process and the delicious results!