Cranberry Quick Bread
Serves: Yields 1 loaf
  • 1 large egg
  • 1⅓ cup buttermilk
  • ½ cup olive oil
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 2 tsp vanilla extract
  • 1 cup fresh cranberries, rinsed and well-drained
  1. Preheat the oven to 375 degrees Fahrenheit. Spray an 8.5-inch loaf pan with cooking oil spray, or grease with butter. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat the egg for about 1 minute until frothy. Add the buttermilk and oil, one at a time, and mix well after each addition. Add the flour, sugar, baking powder, salt and vanilla extract to the mixer and mix on medium-low speed until just incorporated.
  3. Remove the mixing bowl from the stand mixer and use a rubber spatula to scrape down the sides of the bowl. Add the cranberries and stir gently to incorporate.
  4. Pour the batter in to the prepared loaf pan. Tap gently to even out.
  5. Bake for 50-60 minutes, until golden brown. A butter knife inserted into the center of the pan should come out cleanly.
  6. Place the pan on a cooling rack and allow the loaf to cool in the pan for 20 minutes before inverting to release (you may want to run a knife around the edges first to ensure an easy release). Cool completely before slicing.
Recipe by Maine Course at