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.
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 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.
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?
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
Share your photo and tag @asimplepantry or #asimplepantry!
Looking for more noms? Check out my Rosemary & Olive Oil Bread, or my Grilled Prosciutto, Mozzarella, and Pesto Mayo Sandwich!
Carmel says
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!
Michelle says
Just made this…tasty!! Added sliced almonds
Colleen w frost says
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
DANI says
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!
KD says
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?
Karly says
Hi KD,
Baking Powder is a leavening agent, to make the bread rise. And no, regular milk is used, not buttermilk. Good luck!
Stephen says
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.
Cyral says
About to make my second loaf – totally delicious!
Karly says
Yay! So glad you love it!
Caroline says
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.
Karly says
This is totally my kind of breakfast! Thanks for linking up with What’s Cookin’ Wednesday!
Lou Lou Girls says
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
Heather @ My Overflowing Cup says
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!
[email protected] McCallumsShamrockPatch says
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
Maria says
I love quick breads and this sounds soooo delicious!!!! And I’m a fan of carbs too 😉 Nothing more delicious 😉 This sounds so delicious!!!
Lynette says
Any idea if using fresh/frozen cranberries would work as well?
Karly says
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!
Kyla @HouseOfHipsters says
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!
Karly says
Ha ha ha, I <3 you Kyla! And you can grab the shirt at Kohl' if they still have it! It's muh faaaaaaaaave!
Julia @ Swirls and Spice says
Looks great! I love cranberries! Pinning!
Denise Wright says
Your site is beautiful and your recipes look delicious! (found you on Hit me With Your Best Shot)
Nancy says
Your images are yummy!! I want to try this for Christmas morning, thank you
Claire says
Whoo this sounds so yummy and looks so delicious 🙂
Thanks for linking up #CreativeMondays
Kim @ The Baking ChocolaTess says
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! 🙂
Winnie says
Karly – it looks fantastic!!
I loooooove this easy recipe, especially when it contains oats 🙂
Pinning
Jenn @TheRebelChick says
Oh this looks SO good! 🙂 I make a similar recipe but with no oats and I use orange juice!
Paige says
Yum! I’d love to make this and then take slices with my to work to eat as breakfast in the car!
Mercedes says
Where did those adorable mini-loaf pans come from? They look perfect for gift giving.
Karly says
World Market!