Cranberry Mini Loaf Gift Bread Recipe

Alice Day / EyeEm
  • Total: 70 mins
  • Prep: 10 mins
  • Cook: 60 mins
  • Yield: 3 mini loaves (6-9 servings)
Nutritional Guidelines (per serving)
326 Calories
19g Fat
34g Carbs
6g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 3 mini loaves (6-9 servings)
Amount per serving
Calories 326
% Daily Value*
Total Fat 19g 25%
Saturated Fat 11g 53%
Cholesterol 143mg 48%
Sodium 420mg 18%
Total Carbohydrate 34g 12%
Dietary Fiber 2g 6%
Protein 6g
Calcium 210mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Handing out gift breads during the holidays is a tradition kept in many families, especially when it comes to Christmas gift giving. These are not "cheap" breads to make, but they certainly are not expensive, either. The fresh, chopped cranberries (found in the fresh fruit section of the grocery store during the Thanksgiving and Christmas seasons) give these breads a delightful twist. These beautiful cranberry mini loaf gift breads are perfect for friends and family. They are also great breads to sell at fundraisers.


  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1 pinch salt
  • 2/3 cup butter (chilled)
  • 3/4 cup brown sugar (packed)
  • 3/4 cup cranberries (fresh, chopped)
  • 3/4 cup milk
  • 2 large eggs (lightly beaten)
  • 1/3 cup confectioner’s sugar

Steps to Make It

  1. Grease 3 mini loaf pans. Preheat oven 350 degrees F.

  2. In large bowl, mix together flour, baking powder, cinnamon, and salt. Cut butter into thin slices and add to bowl. Break butter into mixture with fingers until mixture is crumbly. Stir in brown sugar. Add chopped cranberries, milk, and eggs. Stir. Batter should be thick but not dry. If necessary, add more milk, a tablespoon at a time.

  3. Scrape batter into three greased mini loaf pans. Bake at 350 degrees F for 1 hour or until done. Turn loaves out and let cool on rack.

  4. In small bowl, mix confectioner’s sugar with a small amount of water to make the icing. Drizzle icing over the breads. Let icing harden before moving the breads.

Bread Baking Tips:

  • Store flour properly to keep it from spoiling.

  • You can use any type of milk in this recipe: whole milk, skim, low fat, etc. Milk can also be replaced with water and nonfat dry milk.

  • There is a milk to dry milk powder conversion table. Use it to figure out how much dry milk to add to the water when replacing the milk in the recipe.

  • Egg substitute can be used in place of the egg.

  • When measuring out brown sugar, always pack it down into the measuring cup or spoon unless the recipe tells you to do otherwise.

  • Store brown sugar into an airtight container to keep it from becoming hard.

  • Never mix quick bread batter until smooth. You want to mix the quick bread batter until the flour is wet, but there are still lumps in the batter.

  • Make baking powder substitute by combining 1 teaspoon baking soda and 2 teaspoons cream of tartar. This will replace the 1 tablespoon of baking powder called for in this recipe.

  • Buy baking powder in small quantities if you do not bake a lot. Baking powder looses its potency over time.

  • Preheat your oven before you begin mixing the quick bread. This way, by the time you are finished mixing the batter and putting it into the tin, the oven should be fully heated. If it is not ready, wait the extra minute or two until the oven has reached the proper temperature.