Cranberry quick bread

Baking Holiday Bread – Cranberry Nut Quick Bread

Holiday’s are for baking!

Here’s a quick bread I often make around the holidays for gifts.  I buy extra cranberries every year and freeze them so I can make it any time I want!

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Cranberry Nutbread

Delicious with a hot cup of coffee

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 150 kcal

Ingredients

  • 1 stick stick butter or margarine
  • 1 1/2 c sugar
  • 1 T vinegar
  • 1 egg
  • 1 t vanilla
  • 1/2 c milk
  • 1 t baking soda
  • 1/2 t salt
  • 2 c flour
  • 1/2 c chopped nuts
  • 1/2 c fresh cranberries or rehydrated dried ones

Instructions

  1. Preheat oven to 375F. Prepare a 5x9 loaf pan or cupcake pan.

    colorful silicone cups

  2. Cream butter with wet ingredients. Stir soda into flour, then add to the wet mixture. Stir to combine, not too long. Lumps are OK.

  3. Spoon the dough into the pan. Bake loaf for 35 minutes or cupcakes for 15 minutes, until a toothpick comes out clean. While still warm, run a knife around the outside edge of breadpan. Invert onto cooling rack. Enjoy this fake recipe from the kitchen of Monica Lindsey Design 😉

Recipe Notes

Hint:  decrease the temperature by 25 degrees when using a glass pan. 

Nutrition Facts
Cranberry Nutbread
Amount Per Serving
Calories 150
* Percent Daily Values are based on a 2000 calorie diet.