Cranberry & Quinoa Bread

Cranberry & Quinoa Bread

My house is buzzing with energy right now.  I’m guessing that for most of you with kids it is the same.

I’m always so busy this time of year, but this year I’ve been making sure that I take time to enjoy the little things.

It’s amazing how just starting out my day talking to the boys, snuggling and reading for an hour or so can set the tone for a great day.

I’ve got them set up building Legos and drawing  on the bar in the kitchen, so even when I’m working they aren’t far away.  As exhausted as I’ve been during this pregnancy the one thing that keeps me going is my boys.  Their energy is infectious!

We’ve been having lots of fun with kitchen projects including today’s Cranberry and Quinoa Bread.

This is a fun recipe for kids to help with!  My boys got a kick out of dumping raw cranberries into the pan and then seeing them transformed into a bread topping.  We had a big reveal when the bread was done and it was time to flip it over.


My parents loved this too, but not because they were excited by me dumping a loaf of bread over. They’ve enjoyed eating it for the last couple of days.  They like it heated in the oven with a little butter and swear it gets better each day.

I know its a crazy time right now – I hope you all are finding the time to enjoy!

Cranberry & Quinoa Bread

Prep Time: 25 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 15 minutes

Yield: 16

Calories per serving: 217

Fat per serving: 9.9g

Cranberry & Quinoa Bread


  • 1 cup fresh cranberries
  • ¼ cup coconut palm sugar or sweetener of choice
  • 1 tablespoon grated orange peel
  • 1 teaspoon grated lemon peel
  • 1 tablespoon all purpose or gluten free flour
  • 1 ½ cups gluten free flour blend OR 1 cup all purpose flour + ½ cup quinoa flour
  • ½ cup yellow cornmeal
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt
  • ½ cup almond milk or milk of choice
  • ½ tablespoon lemon juice
  • ½ cup cooked quinoa
  • 2/3 cup agave nectar
  • ½ cup coconut oil, melted (or canola oil)
  • 2 eggs or flax eggs (2 tablespoons ground flax seeds + 6 tablespoons warm water)


  1. Preheat oven to 350 degrees. In a medium bowl combine cranberries, sugar, orange peel, lemon peel and flour. Toss until combined. Grease a 9 x 5 pan with cooking spray and line with parchment paper. Spray parchment paper. Add cranberry mixture to the bottom of the pan.
  2. In a large bowl whisk together flour, cornmeal, baking powder and seas salt. Make a well in the center.
  3. In a small bowl whisk together milk and lemon juice. Set aside for 5 minutes. If using flax eggs in place of eggs, combine 2 tablespoons of ground flax seeds with 6 tablespoons warm water. Whisk and set aside. (Skip this step if using eggs.)
  4. Add milk mixture, cooked quinoa, agave nectar, melted coconut oil, and (flax) eggs to the well in the center of the dry ingredients. Whisk until just combined. Pour on top of the cranberry mixture.
  5. Bake for 50 minutes or until a wooden pick comes out with moist crumbs. Allow to cool on a wire rack for 10 minutes.
  6. Use a serrated knife to flatten the top of the bread. Invert on a plate and carefully remove parchment paper.


Servings 16, Calories 217, Fat 9.9g, Carbohydrates 30.5g, Protein 3.3g, Cholesterol 20mg, Sodium 77mg, Fiber 1.7g, Sugars 13.6g

  • Ricki

    Looks amazing, Wendy. And so festive! I love anything baked with cranberries. :) Hope you and your family have a relaxing, enjoyable, peaceful holiday! xo

    • Wendy Polisi

      Thanks Ricki! I'm a huge fan of baked cranberries too! Hope you had a great holiday.

  • Alecia

    Can you substitute anything for the agave nectar?
    My recent post Didn’t Get your Holiday Cards out on Time?

    • Wendy Polisi

      Any liquid sweetener would be just fine – honey, maple syrup or coconut nectar are ones that come to mind.

  • Emily Wundrock

    This looks very yummy Wendy! I love cranberries in just about anything. I just found a great cranberry orange smoothie recipe online that I plan on sharing with my family this Xmas. Cranberries, banana, orange, sweetener, almond milk, vanilla extract, cinnamon, fresh ginger, ground flaxseed and ice. Mmmmm! Would go great with a slice of that cranberry bread! Merry Christmas!!!

    • Wendy Polisi

      Thanks Emily! That smoothie sounds AMAZING! In fact, I'm going to give that a try this week. Thanks for sharing and hope you had a great Christmas!

  • Judith

    I just made the bread and it came out great! Thanks so much for the inspiration to bake today. PS – This was my first experience with quinoa flour, and I didn't find its scent off-putting. PPS – I'm looking forward to working my way through The Holiday Quinoa Cookbook, recipe by recipe. It's my New Year's resolution. Yum.

    • Wendy Polisi

      So glad you liked it! Hope you enjoy the book! :)

  • Ben Coors

    Cranberry & Quinoa Bread – why didn't I think of that myself? I love anything with quinoa in it and this something my kids may also enjoy. Definitely going to try this out.
    My recent post Mental Illness • Is sugar over-consumption causing my depression?

    • Wendy Polisi

      I am always hiding quinoa in baked goods for my boys!

  • Jennyleigh

    This sounds good, but what can be used in place of the agave nectar? I am totally opposed to using this product, as I am with coconut sugar. Both are not eco friendly.

    • Wendy Polisi

      You could use maple syrup or honey if you aren’t vegan.

  • Barbara Malteze

    This is a real yummy recipe! I sliced it up and froze about half of the loaf, so I wouldn’t be tempted to eat a lot. Also, it’s really fun to toast the slices, and serve with a little bit of marmalade.

    • Wendy Polisi

      So glad you enjoyed it! Great idea to freeze it.

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