Quick Cranberry Bread – a delicious recipe with all-purpose, baking soda, baking powder, salt, eggs, white sugar. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Sift the flour with soda, baking powder and salt.
2
In mixing bowl, by hand or mixer, beat the eggs and sugar until well blended. Stir in melted butter and milk mixed with rose water.
3
Stir in the flour, just until moistened, and then fold in cranberries and nuts (do not overwork dough).
4
Butter a loaf pan, 10 inches long and 4 to 5 inches wide and spread the dough in pan.
5
Bake in preheated 350u00b0 oven for 55 to 60 minutes or until center of bread springs back when lightly touched.
6
Let stand in pan for a few minutes before turning out on rack to cool.
7
When cooled, wrap in plastic or foil and let sit overnight or at least a day before cutting. Store in the refrigerator.
1408
kcal
Calories
50
g
Fat
208
g
Carbs
34
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 3 c. all-purpose flour, 1 tsp. baking soda, 1 tsp. baking powder, 1 tsp. salt, and more.
Yes, Quick Cranberry Bread falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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