The best delicious Cranberry Quick Bread recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Cranberry Quick Bread recipe today!
Hello my friends, this Cranberry Quick Bread recipe will not disappoint, I promise! Made with simple ingredients, our Cranberry Quick Bread is amazingly delicious, and addictive, everyone will be asking for more Cranberry Quick Bread.
What Makes This Cranberry Quick Bread Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Cranberry Quick Bread.
Ready to make this Cranberry Quick Bread Recipe? Let’s do it!
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1/4 c Mild oil such as canola; (to
-lower fat use only 2
-tablespoons)
1/3 c Honey
1 tb Sugar
1 Egg or 2 egg whites
1/2 c Orange juice
2 ts Grated orange rind
1/8 ts Ground nutmeg
1/4 c Wheat germ
2 c Sifted whole-wheat pastry
-flour or
1 c Sifted unbleached white
-flour and
1 c Whole-wheat flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1 1/2 c Fresh cranberries; chopped
3 tb Sliced almonds or chopped
-walnuts; (optional)
Recipe by: Mother Earth News, October, 1993 Preheat oven to 350 degrees F.
Lightly grease bottom of a loaf pan or three mini-loaf pans. (No oil is
needed for nonstick pans.) Chop cranberries, using a knife or food
processor. Beat well all ingredients up to and including wheat germ. Add
flour, baking powder, and baking soda into wet mixture and mix briefly.
Stir in cranberries and pour evenly into loaf pan(s). Sprinkle sliced
almonds (if used) on top. Bake for approximately 20 to 25 minutes for
minipans, and 45 to 50 minutes for larger pan. Loaves are done when
inserted toothpick comes out clean. Cool on racks before removing from pans
for slicing.
Yields
1 Servings
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