Grape quick bread

5 from 8 votes

Bake delicious and sweet grape quick bread with this easy recipe! You need a few ingredients, 10 mins of prep time, and an hour of baking and you have baked bread.

Prep Time10

Cook Time1

Total Time1 10

Course: bread

Cuisine: American

Servings: servings

Calories: 257kcal

Author: Heather Perine

Ingredients

2 cups (240 g) all-purpose flour *spooned and leveled
1 cup (200 g) granulated white sugar
1 tablespoon baking powder
¼ teaspoon salt
1 teaspoon ground cinnamon
2 large eggs room temperature
⅔ cup (160 ml) milk
2 teaspoons vanilla extract
½ cup (120 ml) oil
1 ½ cups grapes cut into quarters
Turbinado sugar optional, for sprinkling on top

Instructions

Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder, cinnamon and salt. Set aside.
Combine wet ingredients. In a second mixing bowl, whisk together eggs, milk, vanilla extract, and oil until combined.
Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in grapes. Do not overmix.
Bake. Spoon batter into prepared loaf pan. Bake in a preheated 350°F (177°C) oven for 60-70 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.

Notes

Storage: Once cooled, wrap tightly in tinfoil or plastic wrap and keep at room temperature for up to 5 days.
Freezing: Cool completely, then wrap in tinfoil or plastic wrap and freeze for up to 3 months. Thaw at room temperature before enjoying.
Grapes - I used seedless red and green grapes but any grape will work. If yours contain seeds, de-seed them first before using them.
Oil – I use either vegetable or canola oil, but any neutral-tasting oil such as grapeseed or safflower will work. You could also swap with melted butter (this could make the bread a tad drier) or melted coconut oil (this may impart flavor depending on which coconut oil is used).
Milk – You can use any milk for this recipe. I prefer baking with whole milk for maximum richness, but you can always use a lower fat milk, or a non-dairy milk.

Nutrition