Description
This easy Cranberry Quick Bread is tender, buttery, and packed with bright bursts of tart cranberry flavor. Bake a loaf for cozy breakfasts, holiday gatherings, or an afternoon treat everyone will love.
Ingredients
Scale
- 2 cups (250 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons (8 g) baking powder
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon baking soda
- 2 large eggs
- 1/2 cup (113 g) unsalted butter, melted and slightly cooled
- 3/4 cup (180 ml) buttermilk
- 1 teaspoon (5 ml) vanilla extract
- 1 1/2 cups (150 g) fresh or frozen cranberries
- 1 tablespoon (12 g) coarse sugar, optional
- 1 tablespoon fresh orange zest, optional
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9 x 5-inch loaf pan and line it with parchment paper.
- Whisk together the flour, sugar, baking powder, salt, and baking soda in a large bowl.
- Toss the cranberries with 1 tablespoon of the flour mixture. Add orange zest if using.
- In a separate bowl, whisk the eggs, melted butter, buttermilk, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined.
- Fold the coated cranberries into the batter without overmixing.
- Transfer the batter to the prepared loaf pan and smooth the top. Sprinkle with coarse sugar if desired.
- Bake for 50 to 60 minutes, checking around 50 minutes with a toothpick.
- Cool the bread in the pan for 10 minutes, then transfer it to a wire rack.
- Cool for at least 30 minutes before slicing and serving.
- Prep Time: 15
- Cook Time: 20
- Category: Baking
- Cuisine: American