Whole Wheat Cranberry Bread #Recipe

One of my favorite things about this time of year is the food. Summer is all about tastes that are light and fruity but fall brings out more savory dishes.  Pumpkins, cranberries, apples…yum! I missed them so much!  Today I baked some homemade cranberry bread to donate to the PTA…they are providing baked goods to ALL of the teachers in the school!  Since I was baking one loaf I decided to double the recipe and bake myself one, too!  This is perfect for an after school snack when your kids want something sweet but YOU want something healthy!  Cranberry Bread  freezes really well so if you make extra just wrap it well and stick one loaf in the freezer.  You can pull it out for company at Christmas! I substituted half of the white flour in this cranberry bread with whole wheat flour that I had ground fresh in my Wondermill.  You can do this in a lot of recipes and freshly ground whole wheat flour smells amazingly nutty!

cranberry bread with whole wheat flour

You can make just about any quick bread recipe you have a little healthier with a few simple changes. Swapping out some of the white flour with whole wheat is an easy one.  (Don’t replace ALL…I find less than half usually still comes out good) You can also replace half of the oil with apple sauce or throw in some wheat germ or ground flax seeds.  Tons of quick and easy ways to make your baked goods healthier, not just cranberry bread!  I made a few modifications to a recipe I found on Live Better America and it turned out really well.

whole wheat cranberry bread

Whole Wheat Cranberry Bread

Yields 8 to 10

Whole Wheat Cranberry Nut Bread #Recipe

20 minPrep Time

1 hrCook Time

1 hr, 20 Total Time

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Recipe Image


  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups whole wheat flour
  • 1 1/4 cups sugar
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon baking soda
  • 3/4 low fat milk
  • 1/2 cup real maple syrup
  • 1/3 cup vegetable oil
  • 2 teaspoons vanilla
  • 2 eggs
  • 2 cups fresh or frozen (thawed and drained) cranberries, coarsely chopped
  • 1/2 cup chopped walnuts


  1. Heat oven to 350°F. Grease 2 (8x4-inch) loaf pans with shortening or cooking spray.
  2. In a large bowl, mix flours, sugar, baking powder, salt, cinnamon and baking soda until well blended.
  3. In a medium bowl, stir milk, maple syrup, oil, vanilla and eggs together until well blended.
  4. Mix liquid ingredients into flour mixture until well blended.
  5. Stir in cranberries and walnuts. Spoon batter evenly into pans.
  6. Bake 55 to 60 minutes or until toothpick inserted in center comes out clean.
  7. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans to cooling racks. Cool completely, about 1 hour.


About Diane

Diane has a Bachelor’s degree in Microbiology with a Minor in Health Management and Policy. She spent many years working in cancer research, academics, and biotechnology. Concern over the growing incidence of human disease and the birth of her children led her to begin living a more natural life. She quickly realized that the information she was learning along the way could be beneficial to many others and started blogging as a way to share this knowledge with others. While passionate about health and the environment she can’t quite give up her favorite Cheetos and Diet Coke!


  1. This recipe rocks!
  2. That looks so good. Cranberry bread is one of my favorites.
  3. That looks fantastic
  4. This looks super good...I'm having Thanksgiving at Grandma's this year, and I'm not much of a cook. I'll let her know about this one.
  5. You are making me hungry again..This looks really good.
  6. Mmm, this would be a great hostess gift!
  7. Perfect bread for the holiday season. I recently discovered whole wheat pastry flour. Love it, that's all I use now.

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