Mini Cranberry Loaves

Cranberry Quick Bread

These mini cranberry loaves have bursts of citrus and chocolate–a little something for everybody. Great for YOUR table, but they make perfect little gifts for teachers, neighbors, hostesses, and others.

There isn’t anything much better than making (and eating) quick bread. Seriously. It’s bread. It’s delicious. And it’s easy and quick to make. The name says it all!

What if fresh cranberries are out of season?

Good question! It’s true… fresh cranberries are in season from mid-September through about mid-November and can be hard to find outside that timeframe.

However, you can usually find frozen cranberries year-round in most grocery stores. You can also buy extra bags of fresh cranberries when they’re in season and toss them into your freezer to use later in the year.

Ingredients needed for this quick bread:

baking soda
baking powder
orange zest
orange juice
vanilla extract
orange flavoring
mini chocolate chips

Equipment needed

eight 3×5½” mini loaf pans
mixing bowls
sifter or fine mesh strainer for sifting dry ingredients
whisk (Rada’s Handi-Stir!)
mixing spoons (check out this set of 3)

Don’t wait until year-end to make these delicious little loaves of cranberry bread. You’ll appreciate their zippy pops of flavor throughout the year. What a pleasant surprise to bite into cranberries in the summer!

You can toss whole cranberries into your mini loaf batter if you’d like. Or coarsely chop them first. Rada’s Serrated Food Chopper is outstanding for doing just that.

Cranberry Burst Mini Loaves

INGREDIENTS (makes 8 mini loaves)

4¼ C. flour, divided
1¾ C. sugar
1 tsp. baking soda
1 T. baking powder
1 tsp. salt
2 eggs
2 T. orange zest
1½ C. orange juice
1 T. vanilla extract
1 tsp. orange flavoring
½ C. melted butter, cooled slightly
2 C. whole fresh or frozen & thawed cranberries
1½ C. mini semi-sweet chocolate chips


Preheat your oven to 350° and grease eight 3×5½” mini loaf pans; set aside.

In a big bowl, sift together 4 cups of the flour, the sugar, baking soda, baking powder, and salt.

In a separate bowl, whisk together the eggs, orange zest, orange juice, vanilla extract, orange flavoring, and butter. Add to the flour mixture, stirring until just blended (don’t over-mix).

Toss the cranberries with the remaining ¼ cup of flour to coat. Then gently fold them into the batter, along with the chocolate chips. Divide evenly among the prepped loaf pans. Bake 30 to 35 minutes, until they test done.

Cool on a wire rack before removing the loaves from the pans.

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