Cranberry chocolate chip bread

This sweet and tart cranberry chocolate chip bread is great for quick breakfasts and snacks. Best of all, it contains no oil or butter!

cranberry chocolate chip bread

Remember how I used to joke that I should rename this blog to Eva Bakes Muffins? Well, I am beginning to retract that statement because I think it should now be called Eva Bakes Bread. For some strange reason, I’ve been on a quick bread kick lately.

I’ve been skating in the mornings since my skating rink reopened last June, . I’m usually up by 6am so that I can get to the rink by 7am. Last summer, I actually attended the 6am session, so I was up by 5am. Regardless, the days I practice are usually early days for me. And in order to properly train, I need some fuel to nourish my body.

cranberry chocolate chip bread

Because I am a really slow eater (ask my family – I am ALWAYS the last one done), I don’t like spending a lot of time making my breakfasts. That’s where the muffins come in. Or in this case, quick bread. I’ve been experimenting with various flavors of quick bread, and this cranberry chocolate chip one is my latest concoction. While I love starting my day off with chocolate, I thought it would be good to add some fruit in there too (dried cranberries are a fruit, right?).

I made this bread a bit healthier by using white whole wheat bread and eliminating all oils and butter. Instead, I used unsweetened applesauce to add moisture and texture to the bread. Of course, I added extra chocolate chips and some coarse sugar on top to give it a bit of a crunch.

cranberry chocolate chip bread

I loved the balance of the tartness with the sweetness and the additional crunch from the coarse sugar (note that it will melt after a day or so). My family and I all enjoyed it, and I’m sure it will make a regular appearance at our home!

Husband’s rating: 4 out of 5
Addie’s rating: 4 out of 5
My rating: 4 out of 5

Cranberry chocolate chip bread

This tender quick bread is loaded with sweetened dried cranberries and chocolate chips. It also requires no butter or oil!
Prep Time15 minutes
Cook Time55 minutes
Total Time1 hour 10 minutes
Course: Breakfast
Cuisine: American
Keyword: Bread, Breakfast
Author: Eva Bakes


  • 2 cups white whole wheat flour can substitute with all-purpose
  • ¾ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 large egg room temperature
  • ¾ cup milk of choice
  • ¾ cup unsweetened applesauce
  • ½ cup sweetened dried cranberries
  • 1 cup chocolate chips of choice


  • Preheat your oven to 325°F. Generously grease or line a standard 9"x5" loaf pan and set aside (I used a silicone loaf pan and did not grease or line).
  • In a large bowl, whisk together the flour, sugar, baking powder and salt. Set aside.
  • In a measuring cup, mix together the milk, egg and applesauce. Transfer this to the bowl with the dry ingredients and gently fold until a few dry streaks remain.
  • Fold in the dried cranberries and chocolate chips and mix until everything just comes together. Do not over mix. If the batter appears dry, add more applesauce, about 1 Tablespoon at a time.
  • Transfer the batter to your prepared baking pan and smooth out the top. If desired, add additional cranberries, chocolate chips or coarse sugar. Bake in your preheated oven for about 55 minutes or until a toothpick inserted in the center comes out clean.
  • Allow the bread to cool slightly before slicing and serving.


Leftover bread should be stored in an airtight container at room temperature or in the refrigerator and will keep for several days. It may start to get soggy at room temperature, so I would recommend moving it to the refrigerator.
Source: Adapted from Taste of Home

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