Cranberry Raspberry Bread – Delicious, moist, & fruity quick bread. So good you’ll want to eat the whole loaf yourself!

I hosted my ladies Bible study group a couple of weeks ago and wanted a yummy & delicious treat to serve them. And I couldn’t get the cranberry & raspberry combo out of my head after my sister’s birthday party punch!

The punch was so delicious and I thought it would taste amazing as a bread. So I decided to try it! I also made banana nut bread just in case it didn’t turn out well but it turns out I didn’t need the backup, though we still ate it!

This bread is sweet with just the right amount of tart this quick bread will sure to be a family favorite. And the raspberries really pop. Not only did my Bible study ladies love it but my children did as well.

Yield: 10

Cranberry Raspberry Bread

Name: Cranberry Raspberry Bread
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Yield: 10
Ingredients: 1 egg; 2 Tbsp . Oil; 3/4 Cup Cranberry Raspberry Juice; 2 Cups Flour; 3/4 Cup Sugar; 1 tsp . salt; 1 1/2 tsp . baking powder; 1/2 tsp . baking soda; 1 Cup fresh or frozen coarsely chopped raspberries

Prep Time 10 minutes

Cook Time 55 minutes

Total Time 1 hour 5 minutes

Ingredients

1 egg
2 Tbsp . Oil
3/4 Cup Cranberry Raspberry Juice
2 Cups Flour
3/4 Cup Sugar
1 tsp . salt
1 1/2 tsp . baking powder
1/2 tsp . baking soda
1 Cup fresh or frozen coarsely chopped raspberries

Instructions

Grease an 8x4x2" loaf pan or 2 mini loaves.
Preheat oven to 350 degrees.
Beat egg in a small bowl, then stir in oil and cranberry raspberry juice.
In a large bowl, stir together flour, sugar, salt, baking powder and baking soda. Add cranberry raspberry juice mixture and stir until just moistened.
Fold in raspberries. Dump mixture into prepared pan(s).
Bake 50-60 minutes until toothpick inserted in center comes out clean or 35 minutes for mini loaves.
Cool in pan for 10 minutes, then turn out and cool completely before storing.