Kristin Maxwell
Last updated on
Cranberry Chocolate Chip Quick Bread
This Cranberry Chocolate Chip Quick Bread is sure to be a holiday favorite. It’s delicious as a breakfast or snack with a hot cup of coffee and it’s perfect for holiday gift giving too.
The bright red cranberries in this bread looks super festive, making this a perfect choice for holiday brunch. The cranberries offer a burst of tartness while the chocolate chips match that with their cream sweetness. My whole family enjoys this recipe, and I love that it makes two nice sized loaves. One to eat now, and one to eat tomorrow freeze for later. Or wrap it up with a cute printable wrapper, like this one. Wouldn’t that make an adorable (and tasty) neighbor gift for Christmas?
You’ll want to make sure to use the fresh cranberries that you can find in the produce section of your supermarket. The dried would work, but they are sweetened and don’t offer that fresh pop of tart that fresh cranberries do.
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Cranberry Chocolate Chip Quick Bread
This Cranberry Chocolate Chip Quick Bread is sure to be a holiday favorite. It’s delicious as a breakfast or snack with a hot cup of coffee and it’s perfect for holiday gift giving too.
Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Ingredients
- 4 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/2 cups orange juice
- 1 teaspoon orange extract
- 2 tablespoons orange zest
- 1/2 cup butter melted
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups whole fresh cranberries
- 1 1/2 cups mini chocolate chips
Instructions
- Preheat oven to 350 degrees. Spray two 9"x5" loaf pans with cooking spray.
- Sift together flour, sugar, baking soda, baking powder and salt in a large bowl, using a whisk or a for until well blended.
- In a separate bowl, whisk together the eggs, orange juice and zest, vanilla extract, orange extract, and melted butter.
- Pour wet ingredients into the flour mixture and stir just until blended - do not over mix. Gently fold in cranberries and chocolate chips.
- Pour batter evenly between the two baking pans. Bake for about 50-60 minutes. It's done when a toothpick inserted into the center comes out clean.
- Cool on a rack, then gently slide a sharp knife around the bread to loosen and remove from the pans.
Notes
I love recipes that make two loaves - one to keep and one to share!
Nutrition
Calories: 241kcalCarbohydrates: 41gProtein: 3gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 25mgSodium: 240mgPotassium: 68mgFiber: 1gSugar: 23gVitamin A: 201IUVitamin C: 10mgCalcium: 52mgIron: 1mg
For more delicious holiday treats, try these:
Slow Cooker Cranberry Apple Cobbler
For all Christmas go HERE and for all recipes go HERE.
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Alas, there are no fresh cranberries in our stores right now. Would this work with blueberries or any other fresh fruit? Or does making with dried cranberries make the most sense?
You definitely want to use whole cranberries. You might be able to find them in the freezer section.
I made this recipe today, tomorrow is Christmas Eve. It came out great. I used my stand mixer and was careful not to overmix. It produced two beautiful big loaf pans. I would highly recommend.
Awesome feedback Ruth! Thanks for stopping by.
Could I make mini loafs with this recipe?
Sure! You’d get about 4-5 mini loaves.
Could I use white chocolate chips instead of milk chocolate chips? I am looking for a white chocolate cranberry bread recipe..
Sure!
Omg! This recipe was delicious. I substituted one cup flour with 1/3 cup coconut flour and added an extra egg. Definite keeper. ??? Thank you for sharing.