Cranberry Vanilla Kefir Quick Bread

November 23: National Eat a Cranberry Day

Highlander enjoys eating cranberries when they are in season. The tart berries are featured in many fall, winter and holiday dishes. If the fresh fruit is not available, he will try to find frozen or dried cranberries to use in some recipes, especially in scones and salads. He used dried cranberries for a quick bread this time because there was leftover kefir in the refrigerator. The tart cranberries and sour kefir combination baked up into a slightly sweet and soft bread. Similar to a tea loaf or cake, we especially like the crusty crunchy top of this cranberry bread. Make a cranberry vanilla kefir quick bread and eat it during tea or snack time and on National Eat a Cranberry Day!


(Adapted from Lifeway)


  • 2 cups flour
  • ½ cup sugar
  • 1 teaspoon salt
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 egg
  • 3 tablespoons melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 cup kefir, plain
  • 1 cup cranberries, dried unsweetened


In a large mixing bowl, combine the dry ingredients: flour, sugar, salt, baking powder and baking soda. Set aside.

In a medium mixing bowl, combine the wet ingredients: egg, melted coconut oil, vanilla extract and kefir.

Toss the cranberries into the flour mixture. Pour in the wet ingredients into the dry ingredients and mix gently until a shaggy and sticky dough comes together. Place the dough in a greased loaf pan (9×5 inches).

Bake in a preheated oven at 350 degrees F for 45-50 minutes, testing for doneness with a toothpick. Remove from the oven and cool on a wire rack. Slice and serve.


  • Search our blog for other cranberry recipes.