This cranberry loaf is a delightful treat that’s perfect for any occasion. With its moist texture, sweet-tart cranberries, and a buttery crumble topping, it’s a crowd-pleaser every time. Whether you’re baking for a holiday gathering or just a cozy snack, this recipe is sure to impress.
Ingredients
For the Loaf:
2 cups sugar
3 eggs, room temperature
¾ cup butter, room temperature
½ teaspoon vanilla extract
½ teaspoon almond extract
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 (8 oz) bag fresh cranberries
For the Crumble Topping:
¼ cup brown sugar
¼ cup flour
⅓ cup butter
Step-by-Step Instructions
- Prepare Your Oven and Pans
Preheat your oven to 350°F (175°C). Thoroughly grease two loaf pans. If you prefer, you can use one large loaf pan or a 9-inch cake pan instead.
- Beat Eggs and Sugar
In a large mixing bowl, combine the eggs and sugar. Beat for about 5 minutes until the mixture is pale, thick, and has nearly doubled in volume. This step is crucial for a light and fluffy loaf, so don’t skip it!
- Add Wet Ingredients
Mix in the butter, vanilla extract, and almond extract until the batter is smooth and creamy.
- Incorporate Dry Ingredients
Gently fold in the flour, baking powder, and salt. Be careful not to overmix, as this can make the loaf dense.
- Add the Cranberries
Fold in the fresh cranberries, ensuring they are evenly distributed throughout the batter.
- Prepare the Crumble Topping
In a small bowl, mix together the brown sugar, flour, and butter until the mixture has a sandy texture. This will create a delicious, buttery topping for your loaf.
- Assemble and Bake
Pour the batter into the prepared loaf pans. Sprinkle the crumble topping evenly over the batter.
For 2 loaves: Bake for 45–50 minutes.
For 1 large loaf: Bake for 60–70 minutes.
To check for doneness, insert a toothpick into the center of the loaf—it should come out clean.
- Cool and Serve
Let the loaves cool in the pans for about 10 minutes, then transfer them to a wire rack to cool completely. Once cooled, slice and enjoy!
Pro Tips for the Perfect Cranberry Loaf
Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smooth batter.
Don’t Skip the Beating Step: Beating the eggs and sugar creates air in the batter, giving your loaf a fluffy texture.
Use Fresh Cranberries: Fresh cranberries provide the perfect tartness to balance the sweetness of the loaf. Frozen cranberries can be used but should be thawed and patted dry first.
Variations
Add Nuts: Fold in a handful of chopped pecans or walnuts for added texture.
Glaze: Drizzle a simple powdered sugar glaze over the cooled loaf for extra sweetness.
Orange Zest: Add a teaspoon of orange zest to the batter for a citrusy twist.
Serving Suggestions
This cranberry loaf pairs wonderfully with a cup of tea or coffee. Serve it as a breakfast treat, an afternoon snack, or even a dessert.
FAQ
Q: Can I use frozen cranberries?
A: Yes! Thaw them first and pat them dry to prevent excess moisture in the batter.
Q: How do I store cranberry loaf?
A: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. You can also freeze the loaf for up to 3 months.
Q: Can I make this recipe gluten-free?
A: Substitute the all-purpose flour with a 1:1 gluten-free baking mix for similar results.
This cranberry loaf recipe is easy to follow, versatile, and absolutely delicious. With its moist crumb and tangy cranberries, it’s sure to become a favorite in your baking repertoire!