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Cranberry Quick Bread Recipe with Whole Wheat

Cranberry Quick Bread with Whole Wheat

A delicious, easy to make quick bread featuring fresh cranberries and whole wheat flour for a filling snack or breakfast option.

Course Breakfast, Snack
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Ingredients

  • 4 tbsp unsalted butter, melted (plus more for pan)
  • 1 1/2 cups all purpose flour (plus more for pan)
  • 1/2 cup whole wheat flour
  • 1 cup packed brown sugar
  • 3/4 cup milk (any type, whole = richer results)
  • 1 large egg, lightly beaten
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp salt
  • 1 bag (12 ounces) fresh cranberries (thaw if frozen)
  • 1-2 tbsp sugar (for topping, optional)

Instructions

  1. Preheat oven to 350 degrees

  2. Butter and flour a 9x5 inch (8 cup) loaf pan, set aside

  3. In large bowl thoroughly mix both flours, brown sugar, baking powder, baking soda, and salt. Create a well in the center of dry mixture and set aside

  4. In medium bowl mix melted butter, milk, and egg

  5. Add wet ingredients to dry and stir to combine

  6. Fold in cranberries

  7. Pour batter into prepared loaf pan, sprinkle with sugar (optional)

  8. Bake at 350 degrees for 1 hour and 15 minutes, or until toothpick inserted in the center of the loaf comes out clean

Recipe Notes

  • The sprinkling of sugar gives the loaf a light crusty glaze on top, plus a little extra sweetness
  • Feel free to substitute white flour for the whole wheat for a loaf that's just a little lighter in color and flavor
  • For a dairy-free option I've also made this recipe substituting coconut oil for the butter and it worked great! Just be sure to have all your other wet ingredients at room temperature or warmer when adding the melted oil as it solidifies much more easily than butter