This is the moistest cranberry bread ever! It's sweetened only with maple syrup or honey. Perfect for a batch of fresh-baked bread in the morning, or for a snack.
If you want a lemon cranberry bread, substitute the milk for 1/3 cup lemon juice. If you want an orange cranberry bread, substitute the milk for 1/3 cup orange juice and 1 tablespoon orange zest.
This is a quick bread. Quick breads get their name as they don't need to time to rise. But they do take more time than muffins.
I like to bake this bread for about 45-50 minutes. The edges should be medium dark brown, and a skewer should have no crumbs.
I can't describe how utterly fabulous this cranberry quick bread tastes like! It's healthy and a one-bowl recipe.
|Level: 👩🏽🍳|Time: 1 hour|Serves: 4-6|
1 3/4 cup whole wheat flour
1/3 cup maple syrup or honey
1 1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup milk
1/3 cup vegetable oil
1/2 cup fresh or dried up cranberries
Preheat an oven to 350 degrees F. Combine all your ingredients together in a large bowl. The batter will be thick. Grease a 9x5" loaf pan with butter or use parchment paper.
Pour the batter into the pan and smooth the top of the bread with a spatula. Bake for 45-50 minutes or until a toothpick/skewer comes out clean.
- The Bored Baker 👩🏽🍳