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Cranberry, Seed, and Grain Quick Bread

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“Food, to me, is always about cooking and eating with those you love and care for.”

 David Chang

Hi there,

Thanksgiving is barreling toward us. I am sure most of you are busy thinking about what you will prepare. When it is my time to prepare Thanksgiving dinner, I spend the weeks ahead going over cherished recipes and looking for new ones to shake things up.

If you are like me, you started your preparations days ahead, and on Thanksgiving morning, you are busy!

I share this quick, easy, and delicious quickbread recipe with you, hoping you will take a moment on Thanksgiving morning to be good to yourself. Pour yourself a cup of coffee, take a slice of the quick bread, and meditate on what Thanksgiving means to you. Perhaps you might want to try a gratitude meditation such as this one.

Close your eyes and take a deep breath in, and slowly exhale. Let go of any tension or worries you may be carrying.

Visualize yourself in your warm and inviting kitchen, filled with the delicious aromas of Thanksgiving. Imagine the sounds of laughter and conversation in the background, as loved ones eagerly anticipate the meal.

Begin by grounding yourself in the present moment. Feel the solid floor beneath your feet, the coolness of the countertops, and the warmth of the stove.

Allow gratitude to wash over you, appreciating the earth’s abundance and the opportunity to nourish others.

Take a moment to pause and breathe. Inhale the familiar scents of Thanksgiving, the herbs, and spices that evoke feelings of comfort and joy. Connect with the memories and traditions associated with this holiday, cherishing them in your heart.

Inhale the aromas that fill the air. Imagine the joy and gratitude on the faces of those who will enjoy this meal. Picture the smiles, the laughter, and the shared moments of connection around the table.

Take one final moment to express gratitude for this experience, for the opportunity to create and nourish others. Open your eyes, feeling refreshed, centered, and ready to embrace the joyous celebration of Thanksgiving.

And, before YOU PUT ON YOUR APRON, maybe take the time to donate to your local food bank or The World Central Kitchen: https://donate.wck.org/give/499865/#!/donation/checkout

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Cranberry, Seed, and Grain Quick Bread

Recipe by Bernadette Difficulty: Easy Peasy
Servings

8

servings
Prep time

30

minutes
Cooking time

50

minutes

Easy and delicious whole grain quick bread.

Ingredients

  • 2 cups 2 all-purpose flour

  • 1 cup 1 whole wheat four

  • 1/2 cup 1/2 rolled oats

  • 1/4 cup 1/4 flaxseeds, chia seeds, sunflower seeds, pumpkin seeds, and dried cranberries

  • 1 tablespoon 1 baking powder

  • 1 teaspoon 1 baking soda

  • 1/2 teaspoon 1/2 salt

  • 1/2 cup 1/2 brown sugar

  • 1/4 cup 1/4 honey

  • 1 1/2 cups 1 1/2 buttermilk

  • 1/4 cup 1/4 vegetable oil

  • 2 large 2 eggs

Preparation

  • Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan and set aside.
  • In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rolled oats, flaxseeds, chia seeds, sunflower seeds, pumpkin seeds, dried cranberries, baking powder, baking soda, salt, and brown sugar. Mix well to combine.
  • In a separate bowl, whisk together the honey, buttermilk, vegetable oil, and eggs until well combined.
  • Make a well in the center of the dry ingredients and pour in the wet mixture. Stir until just combined, making sure not to overmix. The batter will be thick.
  • Pour the batter into the prepared loaf pan, spreading it evenly.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Remove the bread from the oven and let it cool in the pan for 10 minutes. Then, transfer the bread to a wire rack to cool completely before slicing.
  • Once cooled, slice and serve the Cranberry Seed and Grain Quick Bread as desired. It can be enjoyed plain, toasted, or with butter or jam.

WHAT’S COMING NEXT TUESDAY? THE ART OF THE BRUSH AND THE SPOON CHRISTMAS EDITION.

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45 responses to “Cranberry, Seed, and Grain Quick Bread”

  1. I love cranberry bread so I find this recipe very interesting. I hope you have a lovely day gathered with family and friends.

    Reply

  2. This is a keeper! Enjoy your day around the table this Thanksgiving!

    Reply

  3. that looks so good. I think i’m going to need to veganize it. Quick question though – in terms of the seeds is it 1/4 cup of all of them or just one of them. Thanks.
    have a blessed thanksgiving.

    Reply
  4. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    This looks so good, something I would love. Thanks for sharing and have a wonderful Thanksgiving. xo

    Reply

  5. I just love you, Bernadette! Thank you for sharing this beautiful message and the beautiful quick bread that looks so nourishing. This gratitude reminder is EXACTLY what I needed today, as I’m staring down my to-do list that seems to be getting longer rather than shorter. I wish I could meet you first thing Thursday morning for coffee to set the tone for the day! Happy Thanksgiving, my friend! 💕

    Reply
  6. V.M.Sang – UK – I was born and educated in the north west of England. I trained as a teacher in Manchester and taught in Salford, Lancashire, Hampshire and Croydon. I write fantasy novels currently. I also make cards, knit, crochet, tat, do cross stitch and paint. I enjoy walking on the Downs, cycling and kayaking. I do not enjoy housework, but like cooking.
    V.M.Sang says:

    Looks and sounds great.

    Reply
  7. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    the Painted Apron says:

    Your bread sounds delicious Bernadette, and I loved your suggestion for a gratitude moment ❤️ Happy Thanksgiving~
    Jenna

    Reply
  8. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    I love everything about this post! We all need to keep grounded and relaxed at this season, and I think we all need a slice of that delicious looking bread Bernie. What texture!

    Reply
  9. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    Oh of course, the warmth of the Thanksgiving kitchen is just the best! And the quick bread – yummy!

    Reply

  10. Beautiful post and recipe.
    Happy Thanksgiving! 🙂

    Reply
  13. Tanooki – What food holiday is it today? Celebrating everyday with homemade food🥳🎉 Everyday is special, so have fun! When there’s a yummy homemade food on a dining table, there’s a smile:) & food coma;)
    Tanooki says:

    I love bread with lots of seeds in it. The texture is amazing!😋

    Reply

  14. A bread recipe as delicious as your message is Bernadette.

    Reply

  15. Hi Bernadette, the bread sounds delicious. Wishing you and your family a very happy Thanksgiving.

    Reply
  17. Tandy | Lavender and Lime – Gordons Bay – I am passionate about using regional, seasonable and sustainable produce when I cook. I live in the picturesque fishing village of Gordons Bay with my husband and dog. Dave and I visit new places on a regular basis to experience the food and culture of the area.
    Tandy | Lavender and Lime says:

    I could devour a few slices of this right now! What a lovely gratitude meditation and so important for right now I think 🙂

    Reply

  18. This recipe sounds lovely – and jam-packed with seeds and good things. Happy thanksgiving.

    Reply
  20. Liz @ spades, spatulas, and spoons – Oakland, CA – I live in Northern California of the USA, splitting my time between our home and large garden on the coast in Fort Bragg and a smaller place outside San Francisco. I have always love spending time in the kitchen, sharing meals with family and friends. My English born mother was educated in France and ran one of the first traditional French cooking schools in Florida, I learned by being her sous chef and eventually teaching classes with her. Three years ago I was proud to earn my certificate as a Mendocino County Master Gardener, although I had already been gardening in Oakland (ornamental and veggies) for 25 years. There is always so much to learn. I am starting the garden in Fort Bragg and am looking forward to sharing my progress. My family on both sides have always gardened. I have fond memories of my grandparent's garden outside London; and digging potatoes with my father in his vegetable garden in Florida. My education is in microbiology; I worked in labs and biotech for 25 years, often traveling extensively for work. But even with a busy schedule I have managed to have a few of my own fresh vegetables in the back garden. Welcome and thank you for coming along.
    Liz @ spades, spatulas, and spoons says:

    This sounds wonderful, full of flavour! Is it 1/4 cup of mixed seeds plus 1/4 cup of the cranberries? I’d like to make this one for the holidays. Thank you for bringing it to Fiesta Friday.

    Reply
  21. Carol – Tampa Bay, Florida – HI, AMID THE SUN & HEAT OF FLORIDA, I LIVE IN MY LITTLE HOME IN THE TAMPA BAY AREA. LOVE MY GARDEN, HOME, & TRYING TO LIVE A HEALTHIER LIFESTYLE. HAVE A BEAUTIFUL DAY!!
    Carol says:

    That bread looks so yummy!

    Reply
  22. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Hi, Bernadette – This is such a wonderful message…and very delicious looking bread.
    Thank you for sharing this with us.

    Reply

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