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Substitute frozen cranberries for fresh cranberries. No need to thaw before adding to batter.
Make the most of the fall harvest with this deliciously moist quick bread. It's low in fat, low in sodium and cholesterol free.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
This was amazing! It was actually pretty easy to make. I would say this is good for brunch or even dessert! It is really good the first and second day...after that, it sort of dries out and isn't as tastey! I think Fresh cranberries is the way to go versus dried ones. I think this would be good for fall holidays as well
VERY good! VERY easy! (I added more cinnamon)
Everyone loved this bread! I have made it numerous times and each time got great reviews. The second time I used half wheat flour and an egg, since I didn’t have substitute on hand. Came out great!