Cranberry Loaf Recipe

This Cranberry Loaf is a delightful treat that perfectly balances the tartness of fresh cranberries with the sweet, buttery goodness of a classic loaf. With a tender crumb and a crispy crumble topping, it makes for an irresistible breakfast, snack, or dessert.

Easy to prepare, this recipe is ideal for enjoying during the holiday season or anytime you crave a comforting, homemade treat. The simple yet satisfying flavors are sure to become a favorite in your baking repertoire.

Why You’ll Love This Cranberry Loaf Recipe

People will love this Cranberry Loaf because it combines the sweet, buttery richness of a classic loaf with the tart burst of fresh cranberries, creating a perfect balance of flavors.

The fluffy, moist texture of the loaf, enhanced by the hint of almond and vanilla, makes each bite irresistibly comforting.

The crumbly, buttery topping adds a delightful crunch, making it not just a treat for the taste buds but also for the senses.

Whether served as a breakfast delight, a cozy tea-time snack, or a festive holiday dessert, this Cranberry Loaf is sure to impress!

Key Ingredients:

Fresh Cranberries: The star of the recipe, these provide a burst of tartness that perfectly balances the sweetness of the loaf.

Sugar: Sweetens the loaf and enhances the natural flavors of the cranberries.

Butter: Adds richness and a tender, moist texture to the bread.

Vanilla & Almond Extracts: Infuse the loaf with warm, aromatic flavors that complement the cranberries beautifully.

Crumble Topping: Made with brown sugar, flour, and butter, this topping adds a delightful crunchy texture and a hint of caramelized sweetness.

Cranberry Loaf Recipe

Ingredients

2 cups sugar

3 eggs, at room temperature

¾ cup butter, softened

½ teaspoon vanilla extract

½ teaspoon almond extract

2 cups flour

1 teaspoon baking powder

½ teaspoon salt

1 (8 oz) bag fresh cranberries

Crumble Topping:

¼ cup brown sugar

¼ cup flour

⅓ cup butter

Instructions

Preheat and Prepare Pans: Begin by preheating your oven to 350°F (175°C). Grease two loaf pans thoroughly. If you prefer, you can also use a single large loaf pan or a 9-inch round cake pan.

Mix Eggs and Sugar: In a large mixing bowl, combine the eggs and sugar. Beat the mixture vigorously for about 5 minutes until it has significantly expanded in volume and appears light and fluffy.

Incorporate Butter and Extracts: Add the softened butter, vanilla extract, and almond extract to the egg mixture. Stir until everything is well blended and smooth.

Combine Dry Ingredients: Gently fold in the flour, baking powder, and salt until the mixture is just combined. Be careful not to overmix.

Add Cranberries: Fold the fresh cranberries into the batter until evenly distributed.

Prepare the Batter for Baking: Spoon the batter evenly into the prepared loaf pans.

Prepare the Crumble Topping: In a small bowl, mix together the brown sugar, flour, and butter until the mixture resembles coarse crumbs. Sprinkle this crumble topping over the batter in the pans.

Bake: Place the pans in the oven and bake for 45-50 minutes if using two pans, or 60-70 minutes if using one large pan. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean.

Cool Before Slicing: Once baked, let the loaves cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.

Serve: Slice and enjoy your freshly baked Cranberry Loaf once it has cooled.

Notes:

Cranberry Preparation: If using frozen cranberries, do not thaw them before mixing into the batter. This helps prevent them from bleeding into the batter and turning it a pinkish color.

Butter Consistency: Ensure that the butter is at room temperature to create a smooth batter. Cold butter can result in lumps, while melted butter may affect the texture of the loaf.

Egg Beating: Beating the eggs and sugar for the full 5 minutes is crucial for achieving the right texture. This step incorporates air into the mixture, giving the loaf a light and airy crumb.

Mixing the Batter: When folding in the cranberries, do so gently to avoid overmixing. Overmixing can lead to a dense loaf.

Baking Time: Baking times can vary based on the size and type of your pans. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs.

Cooling: Allow the loaves to cool in the pans for about 10 minutes before transferring them to a wire rack. This helps them set and makes them easier to slice.

Storage: Store the cooled loaf in an airtight container at room temperature for up to 3 days, or refrigerate it for longer freshness. The loaf also freezes well—wrap it tightly in plastic wrap and aluminum foil for up to 3 months.

Variations: Feel free to experiment with other mix-ins, such as nuts or white chocolate chips, to add a different twist to the recipe.

Nutrition Information:

YIELDS: 12 slices | SERVING SIZE: 1 slice

Frequently Asked Questions:

Can I use dried cranberries instead of fresh?

Fresh cranberries are preferred for this recipe because they provide a tart flavor and a juicy texture.

If using dried cranberries, soak them in warm water for 10 minutes to rehydrate before adding them to the batter.

Adjust the sugar in the recipe if the dried cranberries are sweetened.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.

Be sure to check that all other ingredients are gluten-free, and consider adding a binding agent like xanthan gum if needed.

How do I know when the loaf is done baking?

To check for doneness, insert a toothpick or cake tester into the center of the loaf.

It should come out clean or with just a few moist crumbs.

If the toothpick comes out with wet batter, continue baking and check every 5 minutes.

Can I use a different type of fruit?

Yes, you can substitute fresh cranberries with other fruits such as blueberries, raspberries, or chopped apples.

Adjust the sugar based on the sweetness of the fruit used.

How should I store the cranberry loaf?

Store the cooled loaf in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate it for up to a week or freeze it for up to 3 months.

Wrap it tightly in plastic wrap and aluminum foil before freezing.

Can I make this recipe in a bundt pan or muffin tins?

Yes, you can.

For a bundt pan, adjust the baking time to about 60-70 minutes.

For muffin tins, fill the cups about 2/3 full and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.

What can I use if I don’t have almond extract?

If you don’t have almond extract, you can omit it or substitute with additional vanilla extract.

You could also use a small amount of other flavorings like lemon zest or orange zest for a different flavor profile.

Can I reduce the sugar in this recipe?

Yes, you can reduce the sugar, but be aware that it may affect the texture and sweetness of the loaf.

You can start by reducing the sugar by 1/4 cup and see how it turns out.

How can I make the cranberry loaf more moist?

To increase moisture, you can add 1/4 cup of yogurt, sour cream, or buttermilk to the batter.

Be careful not to overmix, as this can affect the loaf’s texture.

Can I add nuts to the recipe?

Yes, you can add nuts such as chopped walnuts or pecans to the batter.

Fold them in gently with the cranberries.

If adding nuts, reduce the amount of cranberries slightly to maintain balance in the batter.