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Cranberry Quick Bread5

Cranberry Quick Bread

A perfect bread for a Thanksgiving Day brunch, (like you need more to eat on Thanksgiving)! Can be prepared a day ahead.
Course Quick Bread
Cuisine American
Keyword cranberry quick bread
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 14 slices
Calories 177kcal
Author Joe Boyle


  • 1 large beaten egg
  • ¾ cup whole milk
  • 4 Tablespoons unsalted butter , melted
  • 2 level cups all-purpose flour
  • 1 cup light brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 12 ounces of whole cranberries (1 bag)
  • 1 Tablespoon sugar for topping


  • Preheat oven to 350 degrees; butter and flour a 9x5 loaf pan and set aside.
  • In medium bowl combine melted butter, egg and milk.
  • In a large bowl whisk together the flour, brown sugar, baking powder, baking soda and salt.
  • Add wet mixture to dry mixture, whisk to combine; fold in cranberries.
  • Pour batter into prepared loaf pan; sprinkle top with sugar. Bake till that toothpick comes out clean, about 1 hr to 1 hr 15 minutes.
  • Transfer to wire rack to cool 30 minutes, then invert & remove loaf from pan. Turn right side up to cool completely.


  1. The quick bread can be tightly wrapped in plastic and frozen for up to 2 months.


Serving: 1slice | Calories: 177kcal