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Home » Breads » Cranberry & Oat Quick Bread

Published: Nov 14, 2014 · Modified: Jan 31, 2019 by Karly · This post may contain affiliate links

Cranberry & Oat Quick Bread

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This amazingly easy cranberry & oat quick bread is perfect for your fall menu as an addition to breakfast, dinner, or as a simple snack!I am a big fan of carbs. I know, carbs are evil, and they definitely don’t love me as much as I love them, but, carbs. Yum. My favorite carbs are the ones that smell amazing when they’re baking. Like a great quick bread loaf or twenty. Have you ever smelled freshly baked bread? I won’t believe you if you say no, cause Subway. Smells for miles. Yum. I made this cranberry & oat quick bread the other day because it was cold, and felt like winter, so I thought to myself yessssssssss, let’s bake winter straight into my house. So I did. Cause this quick bread recipe is full of the fall flavor of cranberries.

This amazingly easy cranberry & oat quick bread is perfect for your fall menu as an addition to breakfast, dinner, or as a simple snack!This amazingly easy cranberry & oat quick bread is perfect for your fall menu as an addition to breakfast, dinner, or as a simple snack!Why is it called quick bread, you might be asking? Well, I’ll tell you. Quick breads do not use yeast, but instead rely on the leavening power of baking powder for it to rise, so it doesn’t need to sit for long periods of time rising, then pounding, then rising again before finally baking. It’s kind of like a cake, except bread. I know, that was the dumbest thing I could have said, but seriously, it’s kind of like that.

I use dried cranberries in this cranberry & oat quick bread, so I soaked them in the milk before I added them to the batter. Soaking dried berries before using them in a recipe helps prevent the bread from drying out, and the amount of milk used in the recipe reflects that need to soak, so I always suggest, when using dried fruits in a recipe that calls for fresh, to add a few extra tablespoons of whatever liquid is being used and soak the fruits in it, or soak them in plain water for 5-10 minutes before adding them to the recipe.

This amazingly easy cranberry & oat quick bread is perfect for your fall menu as an addition to breakfast, dinner, or as a simple snack!This recipe comes together very quickly: just whip the butter and sugar until fluffy, add the eggs and vanilla, then the milk and cranberries, and finally the dry ingredients. Five minutes from bowl to oven. I made mini loaves with this recipe, but I will provide the time for a single, large loaf as well. I just like small things. They’re fun.

This amazingly easy cranberry & oat quick bread is perfect for your fall menu as an addition to breakfast, dinner, or as a simple snack!This amazingly easy cranberry & oat quick bread is perfect for your fall menu as an addition to breakfast, dinner, or as a simple snack!Are you ready to try this cranberry & oat quick bread? We already devoured the loaves I made, so I’ll be tackling another, this time savory, quick bread recipe later today! Woo! Let’s get to that recipe, shall we?

This amazingly easy cranberry & oat quick bread is perfect for your fall menu as an addition to breakfast, dinner, or as a simple snack!This amazingly easy cranberry & oat quick bread is perfect for your fall menu as an addition to breakfast, dinner, or as a simple snack!

 

Cranberry & Oat Quick Bread

5 from 4 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 35 minutes minutes
Servings: 3
Author: Karly Gomez

Ingredients

  • 1 ½ C Flour
  • 1 ¼ tsp Baking Powder
  • ½ tsp Salt
  • 1 C Oats
  • ½ C Butter softened
  • ¾ C Sugar
  • 2 Eggs
  • 1 ½ tsp Vanilla
  • ¾ C Milk
  • 1 C Dried Cranberries

Instructions

  • Preheat oven to 350 degrees.
  • In a small bowl, add the dried cranberries to the milk and set aside. In a mixing bowl, beat together the butter and sugar until light and fluffy, around 2 minutes. Beat in the eggs and vanilla until fully incorporated, then add the milk and cranberries and mix thoroughly.
  • Whisk the dry ingredients together in a medium bowl, then add to the wet ingredients and beat a few times until incorporated.
  • Pour into three mini loaf pans sprayed with cooking spray and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.

Notes

Alternatively, use one large loaf pan, sprayed with cooking spray, and bake for 55-60 minutes.
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Looking for more noms? Check out my Rosemary & Olive Oil Bread, or my Grilled Prosciutto, Mozzarella, and Pesto Mayo Sandwich!
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About Karly

From her childhood home in Southern Minnesota, Karly embraces the crazy of everyday life by creating delicious dishes her family and friends love, while experimenting with new flavors and techniques and photographing the results. Karly’s love for beautiful foods and joy for creating is infectious to all who meet her.

Reader Interactions

Comments

  1. Carmel says

    November 25, 2020 at 11:39 am

    I just made a double batch of this! I added some cinnamon, nutmeg, and 2 Tbsp. of Southern Buttered Pecan coffee creamer when soaking my dried cranberries. It is to die for!! It’s very light. Going in my recipe box!

    Reply
  2. Michelle says

    December 17, 2019 at 11:19 am

    Just made this…tasty!! Added sliced almonds

    Reply
  3. Colleen w frost says

    October 22, 2019 at 9:33 am

    I used a loaf pan and it’s been in the oven over an hr and still not cooked in the middle grrrrr. Making it for my grand daughters bake sale an it may be an epic fail 🙁 stay tuned

    Reply
  4. DANI says

    September 26, 2019 at 10:07 pm

    Great recipe. I used whole wheat pastrt flour, subbed the sugar for honey and brown sugar, used oats, crushed pistachios, cashews, pecans, golden raisins, cranberries and brown sugar sprinkled on the top (had to restrain myself from addicing coconut) and it came out scrumtious. Straight out of the oven, crunch and slightly sweet with butter. Will be making this again but without the brown sugar. Will try organic maple syrup next time. Thanks so much for sharing this recipe!

    Reply
    • Donna Harrison says

      November 19, 2022 at 4:07 pm

      Thank you Daniel…going to try with your suggestions

      Reply
  5. KD says

    February 24, 2016 at 1:15 pm

    I am going to try this recipe later today, but I’m confused why baking powder is used? Is there something acidic missing from the recipe? How will that work? Is it supposed to be buttermilk instead of milk?

    Reply
    • Karly says

      February 24, 2016 at 2:12 pm

      Hi KD,

      Baking Powder is a leavening agent, to make the bread rise. And no, regular milk is used, not buttermilk. Good luck!

      Reply
      • Stephen says

        April 15, 2017 at 10:12 am

        A little late to the party, but KD has it backwards. Baking soda is used in recipes that have an acid (like buttermilk or lemon juice), and baking powder already has the acid so it is used in recipes that don’t have acid (like this one). Both are leavening agents, but if you used baking soda in this recipe it would taste slightly bitter because there is no acid to neutralize the leavening agent.

        Reply
  6. Cyral says

    November 29, 2015 at 2:51 pm

    About to make my second loaf – totally delicious!

    Reply
    • Karly says

      November 29, 2015 at 2:52 pm

      Yay! So glad you love it!

      Reply
  7. Caroline says

    November 05, 2015 at 9:06 am

    The recipe loooks good, but I have a question: Does “oats” mean oatmeal or actual oat grains? If it’s oatmeal, is it it rolled, instant or quick?
    Thanks.

    Reply
  8. Karly says

    December 14, 2014 at 11:29 pm

    This is totally my kind of breakfast! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  9. Lou Lou Girls says

    December 13, 2014 at 6:21 pm

    I’m totally in love with this! Yummy! Pinned and tweeted. We appreciate you being a part of our party, and I hope to see you on Monday at 7 pm. We love partying with you!
    Happy Saturday! Lou Lou Girls

    Reply
  10. Heather @ My Overflowing Cup says

    December 13, 2014 at 4:39 pm

    Your pictures are beautiful and this break looks delicious. I love the addition of the oats and the sweet tartness of the dried cranberries. Thanks so much. Pinning!

    Reply
  11. Heidy@The McCallumsShamrockPatch says

    December 12, 2014 at 1:33 am

    Thank you so much for sharing this EPIC recipe on #PureBlogLov ,m I simply adore your recipe for CRANBERRY & OAT QUICK BREAD! Just sounds delicious!!
    XoXo
    Heidy

    Reply
  12. Maria says

    December 11, 2014 at 8:09 pm

    I love quick breads and this sounds soooo delicious!!!! And I’m a fan of carbs too 😉 Nothing more delicious 😉 This sounds so delicious!!!

    Reply
  13. Lynette says

    December 11, 2014 at 6:31 am

    Any idea if using fresh/frozen cranberries would work as well?

    Reply
    • Karly says

      December 11, 2014 at 2:34 pm

      Hi Lynette!

      Yes, you can absolutely use fresh or frozen cranberries! Just be sure to thaw the frozen ones first, and reduce the milk by a couple tablespoons!

      Reply
  14. Kyla @HouseOfHipsters says

    December 10, 2014 at 11:02 am

    5 stars
    Hey lady! First and foremost I wanted to thank you for linking up with Found & Foraged! I love your linky, so it’s a complete honor to have you. Second, The shirt in your profile always cracks me up! My husband always says I get hangry! Third, your photography is outstanding! And fourth, yep, this recipe is awesome! I think I covered everything I wanted to say! Ha! PINNED! The girls and I really hope to see you again this Saturday 8PM CT (ya, we’re back to normal now). See ya in a few days!

    Reply
    • Karly says

      December 11, 2014 at 2:36 pm

      Ha ha ha, I <3 you Kyla! And you can grab the shirt at Kohl' if they still have it! It's muh faaaaaaaaave!

      Reply
  15. Julia @ Swirls and Spice says

    December 10, 2014 at 1:17 am

    Looks great! I love cranberries! Pinning!

    Reply
  16. Denise Wright says

    December 09, 2014 at 6:10 pm

    Your site is beautiful and your recipes look delicious! (found you on Hit me With Your Best Shot)

    Reply
  17. Nancy says

    December 08, 2014 at 7:35 pm

    Your images are yummy!! I want to try this for Christmas morning, thank you

    Reply
  18. Claire says

    December 08, 2014 at 3:12 am

    Whoo this sounds so yummy and looks so delicious 🙂

    Thanks for linking up #CreativeMondays

    Reply
  19. Kim @ The Baking ChocolaTess says

    December 07, 2014 at 2:51 pm

    This bread looks so good. I’m infatuated with quick breads! I hope I get to make it soon! Thanks for sharing, stopping by from Found & Foraged Linky Party! 🙂

    Reply
  20. Winnie says

    December 07, 2014 at 1:48 pm

    Karly – it looks fantastic!!
    I loooooove this easy recipe, especially when it contains oats 🙂
    Pinning

    Reply
  21. Jenn @TheRebelChick says

    November 18, 2014 at 8:28 pm

    Oh this looks SO good! 🙂 I make a similar recipe but with no oats and I use orange juice!

    Reply
  22. Paige says

    November 14, 2014 at 9:46 pm

    5 stars
    Yum! I’d love to make this and then take slices with my to work to eat as breakfast in the car!

    Reply
  23. Mercedes says

    November 14, 2014 at 5:01 pm

    Where did those adorable mini-loaf pans come from? They look perfect for gift giving.

    Reply
    • Karly says

      November 14, 2014 at 9:43 pm

      World Market!

      Reply
      • Maria Rangel says

        October 13, 2021 at 9:41 pm

        I saw this recipe but was wondering if fat free milk could be used and instant oats? We were given these items and I was looking for recipes to use them up. Thanks

        Reply

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author karly gomez of a simple pantry with a background of red bell peppers
Hi, I'm Karly! Welcome to A Simple Pantry, where you’ll find inspiration for any meal and every occasion with tried-and-tested recipes, step-by-step tutorials, and occasional cooking videos that help you prepare easy gourmet dishes the whole family will love.
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