The blends of spice along with an orange zest and orange flavored icing bring a symphony of flavors to your palets.
This recipe is it's easy, delicious, and can be made in a large loaf, mini loaves, muffins, or specialty-shaped tins.
We like to make mini loaves for gift-giving and they certainly are much appreciated by anyone who receives one, especially with the attached recipe card in pretty tins.
Scroll down to get this printable recipe below and to avoid ad intrusions just hit print.
Easy Tips in Making Cranberry Quick Bread
- use two separate bowls one for dry ingredients and the other for wet ingredients
- do not overmix the batter
- gently fold in the berries
- sprinkle cinnamon sugar before baking on top
- use the toothpick method to ensure the center is cooked all the way
Shopping Ingredients in this recipe measurements are in the printable recipe card below
- AP flour
- cinnamon
- baking soda
- Greek yogurt or sour cream
- vanilla
- eggs
- granulated and brown sugars
- cranberries
- orange juice
- butter
- powdered sugar
- orange zest
- cinnamon and sugar
Tips
- always preheat oven
- a full loaf can be made instead of mini's
- keep wrapped in a cool place after baking
- sprinkle cinnamon and sugar on the icing after you drizzle it on top for a more robust cinnamon-flavored bread
- coarsely chop cranberries
- this is a quick bread and tastes wonderful spread with butter warmed up a bit
- whisk the ingredients of wet and dry first before combining
- never use an electric beater, make this by hand, and do not overmix the batter
- use different fruit if you aren't a fan of cranberries
- add nuts or white chocolate chips to the batter
Tools You Will Need
- Mixing bowl
- Spatula
- Ice Cream scoop
- Fork
- Measuring spoons
- Measuring cups
- Muffin, loaf, or mini loaf pans can be used
- Whisks
- Cooking spray
- wax paper to invert whole loaf or mini bread cakes onto and freezer bags for mini-sized loaves
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Substitutions for Fruits
- blueberries
- raspberries
- dates chopped
- diced peaches
- diced apples
Yield: 12
Cranberry Cinnamon Mini Loaves
These are mini loaf pan cranberry cinnamon breads. These are perfect for gift-giving or when you want an individual serving.
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Ingredients
- 2 cups AP flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons of orange zest
- 1 teaspoon cinnamon ground
- 1/2 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 cup Greek yogurt or sour cream
- 1/3 cup butter melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 2 teaspoons of fresh orange juice
- 1 cup cranberries, fresh coarsely chopped
- Topping Before Baking:
- Cinnamon and Sugar Mixture
- 1/2 cup granulated sugar
- 2 tablespoons ground cinnamon
- Mix together and add to a shaker bottle (or use a small spoon for sprinkling) then set this aside (this goes on before baking).
- Icing Recipe:
- 1 cup of powdered sugar
- 2 tablespoons or more of freshly squeezed orange juice or more to make a free-flowing icing.
Instructions
- Preheat the oven to 350 degrees and grease a 12-cup mini loaf pan. See the post for details on where to purchase.
- You will need two bowls one for whisking all the dry together and one for the wet ingredients.
- Add to the first bowl the flour, cinnamon, sugars, leavening agent(baking soda), orange zest, and salt, then whisk them all together.
- In another clean bowl, add the egg, butter vanilla, yogurt, and orange juice and whisk together.
- Gently combine the two just until blended do not overbeat or use an electric mixer. This must be done by hand.
- The batter will be lumpy.
- Fold in the cranberries.
- I used an Ice cream scoop to fill each mini loaf and then shook the pan to make the batter evenly to remove any air bubbles.
- Sprinkle each one with cinnamon sugar mixture.
- Bake the loaves in the preheated 350-degree oven for around 25 to 30 minutes using the toothpick method in the center to see if it come clean.
- Cool completely before icing.
- Make the icing blending the powdered sugar and orange juice and drizzle over each one. Let set and dry.
- These can be made ahead of time unfrosted and frozen for up to 4 months.
- Store in airtight containers (I leave mine in the refrigerator to avoid mold from the moisture) in a cool place.
Notes
Tips
- always preheat oven
- a full loaf can be made instead of mini's
- keep wrapped in a cool place after baking
- sprinkle cinnamon and sugar on the icing after you drizzle it on top for a more robust cinnamon-flavored bread
- coarsely chop cranberries
- this is a quick bread and tastes wonderful spread with butter warmed up a bit
- whisk the ingredients of wet and dry first before combining
- never use an electric beater, make this by hand, and do not overmix the batter
- use different fruit if you aren't a fan of cranberries
- add nuts or white chocolate chips to the batter
Substitutions for Fruits
- blueberries
- raspberries
- dates chopped
- diced peaches
- diced apples
Nutrition Facts
Calories
285.96Fat (grams)
5.87 gSat. Fat (grams)
3.42 gCarbs (grams)
54.9 gFiber (grams)
1.69 gNet carbs
53.22 gSugar (grams)
36.71 gProtein (grams)
4.6 gSodium (milligrams)
244.34 mgCholesterol (grams)
29.89 mgThe default measuring system for this website is US Customary. Unit conversions are provided for convenience and as a courtesy only. While we strive to provide accurate unit conversions, please be aware that there may be some discrepancies.
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Try Some Of Our Other Favorite Recipes
Mango Muffins
Bing Cherry Muffins
Mom's Blueberry Muffins
Apple Pie Sour Cream Muffins
