Freezer Cranberry Quick Bread

The secret to keeping quick bread moist is in the mixing. When combining wet and dry ingredients, take care to just combine—do not over mix. Over mixing will cause your quick bread to crumble when sliced.

Serves: 8Hands-on: 20 minutesTotal: 2 hours 20 minutesDifficulty: Medium

Serves: 8


  • 2 cups flour
  • 1 1⁄2 tsp. baking powder
  • 1⁄2 tsp. baking soda
  • 3⁄4 tsp. salt
  • 1 cup sugar
  • 1 egg
  • 2 Tbsp. canola oil
  • 3⁄4 cup orange juice
  • Zest 1 orange
  • 1 cup chopped cranberries
  • Small dash grated nutmeg


  • Sift together flour, baking powder, baking soda, and salt. In a separate bowl, combine sugar, egg, vegetable oil, orange juice, and orange zest. Lightly stir in cranberries and nutmeg. Combine wet and dry ingredients together, stirring just enough to combine. Pour batter into a greased 9-by-5-inch loaf pan.
  • Bake at 350°F for 50 minutes–1 hour until a knife inserted into center comes out clean. Let the bread cool for 1 hour, then wrap well with plastic wrap, and freeze.
  • Serve defrosted, at room temperature.