Recipe – Cranberry Quick Bread

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Everyone’s looking for great cranberry recipes for fall and for the holidays, and this cranberry Quickbread recipe loaf is both superb and memorable. The richness of the Quickbread sets off the explosive tartness of the cranberries, and the sweet versus tart competition is a contest your taste buds will love.

Variations

This recipe has a great potential for add-ons. You can sprinkle brown sugar or cinnamon sugar on the cake before or after baking, or you can add raisins, bits of figs, or any other fruit to complement the flavor of the cranberries.

On the Clock…

Look for the prep and cook time for this Quickbread to clock in at just under an hour and a half-70 minutes of baking time, plus the five or ten minutes of prep time to mix the ingredients. Make sure you preheat the oven to 350 F and soften the butter, though, so you can avoid added prep time.

What You’ll Need

The equipment demands are simple. You’ll need:

  •  a loaf pan,
  •  a medium bowl,
  •  a large bowl,
  •  an egg beater,
  •  spoons to stir,
  •  and a cake tester to verify that you’re done.

Ingredients

Here’s what you’ll need, with the metric equivalents in parentheses:

  • 2.5 cups of flour (591.4 mL)
  • 1.25 tablespoons of baking powder (5 mL)
  • 1 teaspoon of salt (4.93 mL)
  • 1 cup of softened butter (236.5 mL)
  • 1.25 cups of sugar (295.6 mL)
  • 4 eggs (make sure they’re fresh and high-quality–it matters)
  • 1 tablespoon (14.7 mL) of orange zest (plan on using one orange for this)
  • 2 tablespoons (29.6 mL) of orange juice (from 1/2 orange)
  • 1.5 cups ( 354.8 mL)of fresh cranberries, rinsed and dried

Directions

  • The steps for this Quickbread are incredibly basic. Set aside the greased 9-inch Quickbread, and use the medium bowl to stir together the flour, baking powder, and salt.
  • Set them aside, then beat the butter and sugar in a large bowl until you’ve got a fluffy mix. After that, add the eggs in one at a time, then mix in the orange zest and juice.
  • Add in the flour mixture slowly, but make sure you reserve two tablespoons of the mixture before you mix until smooth.
  • Toss the berries into the flour mixture you’ve reserved until they’re coated, then fold them into the batter. Pour the batter into the loaf pan and make sure you spread everything around until the batter is thick.
  • Sprinkle some sugar over the top, then bake for 70 minutes. The cake tester should come out clean, then cool in the pan before you remove and slice.

Servings and Variations

  • You should come out with approximately 10 slices, and you can also serve it warm with toppings like fruit, chocolate sauces, or even ice cream!
Cranberry Quick Bread

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