Description
A moist and tangy quick bread loaded with fresh or frozen cranberries.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1/2 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups fresh or frozen cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, mix buttermilk, oil, egg, and vanilla until smooth.
- Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix.
- Gently fold in the cranberries.
- Pour the batter into the prepared pan. Spread evenly.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Notes
- If using frozen cranberries, do not thaw them before adding to the batter.
- For a sweeter bread, increase sugar to 1 1/4 cups.
- Store leftover bread wrapped in plastic at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Bread
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg