This Cranberry Loaf is a moist, slightly tangy, and perfectly sweetened quick bread that’s perfect for breakfast, a snack, or even a holiday treat. The bright burst of fresh cranberries combined with the richness of the loaf makes it a delightful option. Here’s how you can make it at home.
Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon (optional)
- 2 large eggs
- 1/2 cup buttermilk (or milk with a teaspoon of lemon juice or vinegar)
- 1/4 cup vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh cranberries (you can use frozen cranberries if fresh isn’t available)
- 1/2 cup chopped walnuts or pecans (optional, but recommended for added crunch)
- Zest of 1 orange (optional, for extra flavor)
- 1 tablespoon turbinado sugar (optional, for topping)
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Prepare the Dry Ingredients
- In a medium-sized bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
- Stir in the orange zest (if using) to infuse the loaf with a citrusy aroma.
Step 3: Prepare the Wet Ingredients
- In a large bowl, beat the eggs until frothy. Add the buttermilk, vegetable oil (or melted butter), and vanilla extract. Mix well until fully combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet ingredients, stirring gently until just combined. Be careful not to overmix the batter, as this can lead to a dense loaf.
Step 5: Add Cranberries and Nuts
- Gently fold in the cranberries and nuts (if using) into the batter. If the cranberries are large, you can cut them in half to prevent them from sinking to the bottom of the loaf during baking.
Step 6: Bake the Loaf
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Sprinkle the top with turbinado sugar (optional) for a crunchy, sweet finish.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- If the loaf starts to brown too quickly on top, you can loosely cover it with aluminum foil for the last 10-15 minutes of baking.
Step 7: Cool and Serve
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Slice the cranberry loaf and serve. It’s perfect on its own or with a spread of butter or cream cheese.
Tips for Success:
- Fresh vs. Frozen Cranberries: If using frozen cranberries, there’s no need to thaw them before adding them to the batter. Just fold them in as they are. Fresh cranberries tend to float more evenly in the batter, but frozen ones will work just fine.
- Sweetness: If you prefer a sweeter loaf, you can increase the sugar to 1 1/4 cups or add a drizzle of glaze on top.
- Storage: This loaf keeps well in an airtight container for up to 4 days. You can also freeze it for up to 3 months—just slice it and wrap it tightly in plastic wrap and foil before freezing.
Variations:
- Citrus Twist: Add lemon zest or lime zest along with the orange zest for a citrus medley of flavors.
- Chocolate Cranberry Loaf: For a decadent twist, add 1/2 cup of semi-sweet chocolate chips to the batter.
- Vegan Cranberry Loaf: Replace eggs with flax eggs (1 tablespoon flaxseed meal mixed with 3 tablespoons water) and use a non-dairy milk alternative like almond milk.
Conclusion:
This Cranberry Loaf is an easy-to-make, flavorful, and healthy treat that you’ll want to make again and again. It combines the tartness of cranberries with the sweet, fluffy bread base and can be customized to your liking. Enjoy it fresh out of the oven or as part of a morning routine, and share it with your friends and family during the holiday season!
