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Cranberry Quick Bread With Variations

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“This is an easy, moist and very flavourful quick bread. You can substitute the cranberries with equal amounts of blueberries, rhubarb or chopped apples. There is even room to add pecans or walnuts. You may want to substitute vanilla or lemon extract in place of the orange...or not. :) For a quick 'out of the freezer' snack, slice before wrapping in portions of 4 or 5 slices each. Great for unexpected company. Servings will depend on how thickly it it sliced. Note: You can use fresh or frozen cranberries. I've not tried it with the dried sweetened variety.”
READY IN:
1hr 15mins
SERVES:
32
YIELD:
32 slices
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 350*. Grease and lightly flour 2 - 4 x 8 loaf pans.
  2. Cream sugar with shortening. Add milk, egg and extracts. Beat well.
  3. In a separate bowl, mix together flour, baking powder, cinnamon and salt. Add to creamed mixture. Stir in cranberries and nuts if using.
  4. Pour into prepared pans. Bake for 45 - 55 min or until tested done.

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