CommonGround volunteer Ruth Ready shares her recipe for Cranberry Quick Bread with Pure Nebraska viewers.

Cranberry Quick Bread

Note: In the video, Ruth said 2/3 cup of unsalted butter. She meant to say 1/3 cup.


  • 1/3 cup unsalted butter softened
  • 1 cup sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 ½ cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¾ cups whole milk
  • 12 ounces fresh cranberries


  • Preheat the oven to 350 degrees and butter and flour an 8 x 4 loaf pan.
  • In a stand mixer cream your butter and sugar until light and fluffy, about 2-3 minutes then add in the vanilla and eggs until fully combined.
  • In a separate bowl sift together the flour and baking powder before adding it into the stand mixer on low speed, alternating with milk until just combined.
  • Stir the cranberries in by hand until just combined and pour into the pan and bake for 60 minutes until a toothpick comes out clean.
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