A Festive Vanilla Cranberry Quick Bread Recipe

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vanilla cranberry quickbread

You don’t have to be a master baker to achieve a spectacular loaf such as this one. As their name implies, quick breads don’t need yeast or the time and skill required to develop a traditional yeast bread. When quick bread comes to mind, think scones, brownies, banana and zucchini breads, cornbread, biscuits, and such.

During the busy holiday season, delicious quick breads can be your go-to sweet treat. This easy quick bread recipe is super moist from the low fat kefir used (a healthy yogurt-like drink), has just the right amount of sweetness, yet a bit of sour from the cranberries, and is oh so wonderful!

Wrap it up with a festive ribbon and give as a gift, or keep all to yourself! It’s wonderful as a dessert, in the morning with a nice cup of tea, or any time during the day – just because.

vanilla cranberry quickbread
Yield: 1

Vanilla Cranberry Quick Bread with Kefir

Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour

Ingredients

  • 1 cup Low Fat Kefir
  • 2 cups bleached all-purpose flour, (or experiment with bread pastry flour or gluten-free flour)
  • 1/2 cup sugar
  • 1 egg
  • 3 Tbsp melted coconut oil
  • 1 tsp salt
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tsp vanilla extract
  • 1/2 - 1 cup dried, unsweetened cranberries

Instructions

  1. Preheat your oven to 350°F and grease a standard 9"-by-5" loaf pan.
  2. Whisk flour, sugar, baking powder, baking soda, and salt in a medium mixing bowl. Set aside.
  3. In a separate bowl, whisk the oil, egg, kefir, and vanilla
  4. Pour wet ingredients into the bowl with the dry ingredients. Fold together gently until ingredients are just combined. The batter should be wet and shaggy.
  5. Transfer the batter into loaf pan and shake the pan to make sure batter is evenly distributed. Bake for 45-50 minutes, until a tooth pick inserted into the center of the loaf comes out clean.
  6. Depending on your oven, this could take longer – just be sure to watch the loaf so it doesn’t burn.
  7. When the toothpick comes out clean and the top is golden brown, remove from the oven and let cool in the pan for 15 minutes.
  8. Remove the loaf from the pan to slice and serve, or cool completely before wrapping in plastic wrap. Store at room temperature. Can be wrapped in aluminum and frozen for up to three months, as well.

Notes

Recipe source: Foodista via CC

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