Cranberry Bread Recipe (Quick Bread)

Heat the oven to 350°F (175°C). Grease a loaf pan; line the bottom with parchment if you want easy release.

Whisk flour, baking powder, baking soda, salt, and sugar in a large bowl until evenly blended.

In a separate bowl, beat the egg. Stir in the milk and oil just until combined.

Pour the wet mixture into the dry ingredients. Fold with a spatula until you don’t see dry flour; don’t overmix or the loaf can turn dense.

Add the cranberries and gently fold them through so they’re well distributed.

Spoon the batter into the pan and level the top. Bake for about 50 minutes, until a toothpick comes out clean. If the top browns too fast, tent with foil near the end.

Let the loaf sit in the pan for 10 minutes, then move to a rack to cool completely. Slice once cool for neater pieces.