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.

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  • 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


  1. Preheat the oven to 350 degrees and butter and flour an 8 x 4 loaf pan.
  2. 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.
  3. 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.
  4. 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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