Cranberry Quick Bread With Variations is a delightful treat that’s perfect for any occasion. The simple yet flavorful bread combines tart cranberries with warm spices, creating a cozy aroma that fills your kitchen. It’s an excellent option for breakfast or a sweet snack throughout the day.
When making Cranberry Quick Bread, you can substitute butter for shortening if you prefer a richer flavor. For a dairy-free option, almond milk works beautifully in place of regular milk. If you have nut allergies, simply leave out the pecans or replace them with seeds for added texture. Sourcing fresh cranberries can also enhance the flavor, but frozen cranberries will do just fine in a pinch.
Bread & Rolls
Cranberry Quick Bread With Variations Recipe
Ingredients
- 1 cup sugar
- 1/4 cup shortening
- 1 cup milk
- 1 egg, slightly beaten
- 1 teaspoon vanilla
- 1 teaspoon orange extract
- 2 cups flour
- 3 teaspoons baking powder
- 1 teaspoon cinnamon
- 1 teaspoon salt
- 1 1/2 cups cranberries, chopped
- 1/2 cup pecans
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Grease and lightly flour two 4 x 8 loaf pans.
- In a mixing bowl, cream together 1 cup of sugar with 1/4 cup of shortening until light and fluffy. Add 1 cup of milk, 1 slightly beaten egg, 1 teaspoon of vanilla, and 1 teaspoon of orange extract. Beat well until combined.
- In a separate bowl, mix together 2 cups of flour, 3 teaspoons of baking powder, 1 teaspoon of cinnamon, and 1 teaspoon of salt. Gradually add the dry mixture to the creamed mixture, stirring until just combined. Be careful not to over-mix as that will make the bread dense.
- Gently fold in 1 1/2 cups of chopped cranberries and 1/2 cup of pecans, if using. Make sure they are evenly distributed throughout the batter without over-stirring.
- Pour the batter into the prepared loaf pans, dividing it evenly. Bake in the preheated oven for 45 to 55 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool slightly before removing from the pans.