Cranberry-Fig Quick Bread

If using frozen cranberries to make this delicious quick bread, chop while frozen, then return to freezer until you’re ready to add them to the batter. These little breads taste best if allowed to sit overnight before eating.

Serves: 16Hands-on: 15 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 16


  • 1 cup oatmeal
  • 1 1⁄4 cups hot water
  • 3⁄4 cup, plus 2 Tbsp. butter, divided
  • 1 1⁄2 cups brown sugar
  • 1⁄2 cup sour cream
  • 2 Tbsp. grated orange zest
  • 1 large egg
  • 1 tsp. vanilla
  • 2 1⁄2 cups, plus 2 Tbsp. all-purpose flour
  • 2 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 1⁄4 tsp. salt
  • 1⁄2 cup chopped cranberries
  • 1⁄2 cup chopped figs
  • 1⁄2 cup chopped walnuts


  • Preheat oven to 350°F. Grease and flour 2 loaf pans (8 by 4 inches) with 2 tablespoons butter and flour and set aside. In medium bowl, combine oatmeal and hot water, mix, and let stand for 5 minutes. Meanwhile, cream remaining butter and brown sugar until fluffy. Add sour cream, orange peel, egg, vanilla, and oatmeal mixture and blend. Add remaining flour, baking powder, baking soda, and salt and stir just until combined; then fold in cranberries, figs, and walnuts.
  • Spoon batter into prepared pans and bake at 350°F for 1 hour or until golden brown and set. Cool 10 minutes; then remove from pans and cool on wire rack. .