TeeChia Cranberry Quickbread

  • Category: Baking

  • Difficulty: Easy

  • Servings: 12 slices

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Surprise your guests with this colorful, aromatic, and exceptionally festive quickbread, bursting with tart cranberries and perfumed with chai spices! A complement for any occasion, this versatile quickbread can be enjoyed as breakfast, dessert, or even as a healthy, energizing snack! Wrap one up with a bow and it makes for a perfect seasonal gift! Top with the Teeccino Dandelion Red Chai glaze and you will be in quickbread heaven!



  • 1 ½ cups organic cranberries, fresh or frozen (or ½ cup dried cranberries)
  • 1 cup whole wheat pastry flour [or use a gluten-free blend from Bob's Red Mill®]
  • ¼ almond flour or meal
  • 1 cup [TeeChia Cranberry Apple Super Seed Cereal]
  • ½ cup brown sugar or coconut palm sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 tsp cinnamon
  • ½ tsp cardamom
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • ¼ cup organic good quality maple syrup
  • 2 eggs [or 2 tbsp ground chia seeds and 6 tbsp water for a vegan egg alternative]
  • 1 tsp vanilla extract
  • ½ cup unsweetened organic applesauce
  • 2 tbsp unsalted butter, melted [or vegan shortening]
  • 1/2 cup chopped almonds​

Teeccino Red Chai Glaze (optional)

  • 3 tbsp Teeccino Dandelion Red Chai
  • ⅓ cup hot boiling water
  • ½ cup Swerve® confectioner’s sugar
  • 6 tbsp butter
  • 1 tsp vanilla
  • 1 tsp cinnamon
  • ½ tsp cardamom

TeeChia Super Seed Cereal

TeeChia is a delicious, nutrient-dense cereal made with six organic super seeds – chia, flax, quinoa, amaranth, ramón and pumpkin – blended with gluten-free rolled oats and sweetened purely with fruits. With a full spectrum of antioxidants, plant-based phytonutrients, omega-3 fatty acids, soluble & insoluble fiber, vitamins, and minerals, TeeChia makes a quick and easy wholesome meal for busy people on-the-go. You can use TeeChia in many of your favorite recipes to make them more nutritious. It also makes a great smoothie addition!

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Prep Time: 25 Minutes , Cook Time:45 minutes - 1 hr , Calories per serving:220


  1. Preheat oven to 350° F (if using convection, preheat to 325° F). If your oven runs a little high, consider lowering the temp to 325°.
  2. Toss the cranberries with 1 tsp flour to prevent them from sinking to the bottom of the bread while baking. If using dried cranberries, soak ½ cup in 10 oz of strongly brewed Teeccino Dandelion Red Chai and allow to absorb all of the liquid.
  3. Prepare 8 x 5 x 3” loaf pan with cooking spray or butter and a light dusting of flour.
  4. Whisk together all of the dry ingredients.
  5. In a separate bowl, whisk together all of the wet ingredients, adding the melted butter last. No need for an electric mixer. [If making making a vegan version of this recipe, substitute eggs by mixing 2 tbsp chia seeds with 6 tbsp water to make 2 "chia eggs" and let sit 5 minutes before adding to mixing bowl]
  6. Add the dry ingredients to the wet mixture and whisk until just barely incorporated.
  7. Use a rubber spatula to gently fold in the prepared cranberries and the chopped almonds. Do not overmix!!
  8. Pour batter into the prepared loaf pan and bake for 45 minutes to an hour (or until a toothpick or cake tester inserted in the center of the loaf comes out clean).

Teeccino Red Chai Glaze

  1. While the bread bakes, prepare the Teeccino glaze:
  2. Pour 1/3 cup hot boiling water over 3 tablespoons Teeccino Chai.
  3. Steep for 10 minutes.
  4. Strain through a fine metal sieve into a saucepan.
  5. Add the sugar, butter, vanilla and spices to the Teeccino Chai.
  6. Heat and stir until the butter melts and the mixture is smooth.