Are you ready to transform your kitchen into a cozy autumn haven? Imagine a bread so moist, so flavorful, and so irresistible that it'll have your family and friends begging for seconds! This Cranberry Cider Quick Bread is not just a recipe—it's a culinary experience that captures the essence of fall in every single bite. With its perfect balance of sweet and tart flavors, this bread is about to become your new favorite seasonal treat that's surprisingly simple to make!
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 1 hrs 15 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup cranberry cider
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup fresh cranberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with cooking spray or butter, and set it aside.
- In a large mixing bowl, combine 2 cups of all-purpose flour, 1 cup of sugar, 1 tablespoon of baking powder, and 1/2 teaspoon of salt. Whisk these dry ingredients together until they are well mixed and there are no lumps.
- In a separate bowl, whisk together 1 cup of cranberry cider, 1/2 cup of vegetable oil, and 2 large eggs until the mixture is smooth and well combined.
- Pour the wet ingredients into the bowl with the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix; a few lumps are okay.
- Fold in 1 cup of fresh cranberries into the batter, ensuring they are evenly distributed throughout the mixture.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, carefully transfer it to a wire rack to cool completely.
- Slice the cranberry cider quick bread once it has cooled, and serve it plain or with butter. Enjoy your delicious homemade bread!
Tips
- Use fresh cranberries for the best flavor and texture. Frozen cranberries can work too, but don't thaw them before adding to the batter.
- Be careful not to overmix the batter. Stir just until the ingredients are combined to keep the bread tender and light.
- For extra flavor, consider adding a teaspoon of vanilla extract or a sprinkle of orange zest to the wet ingredients.
- To prevent cranberries from sinking to the bottom, toss them lightly in a tablespoon of flour before folding into the batter.
- Check the bread's doneness by inserting a toothpick into the center. If it comes out clean or with just a few moist crumbs, it's perfect!
- Let the bread cool completely before slicing to help it set and make cleaner cuts.
- Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days, or freeze for up to a month.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 3g
Fat: 12g
Saturated Fat: g
Cholesterol: 35mg
