Introduction
If you love the sweet and tart combination of cranberries in a soft, moist loaf, this Cranberry Loaf Recipe is just for you! This quick bread is perfect for breakfast, snacks, or even dessert, and it’s packed with flavor. Whether you’re making it for the holidays or just because you’re craving something delicious, this guide will ensure you get the best results every time.
Why You’ll Love This Recipe
✔ Moist and tender texture with just the right amount of sweetness. ✔ Easy to make with simple ingredients. ✔ Perfect balance of tart cranberries and sweetness. ✔ Versatile—enjoy it plain or with add-ins like nuts or orange zest. ✔ Freezer-friendly, so you can make it ahead!
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon cinnamon (optional, for warmth)
Wet Ingredients:
- ¾ cup orange juice (freshly squeezed for best flavor)
- ½ cup unsalted butter, melted
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, for extra depth of flavor)
Add-Ins:
- 1 ½ cups fresh or frozen cranberries, chopped
- ½ cup chopped walnuts or pecans (optional)
- 1 tablespoon orange zest (for extra citrus flavor)
Instructions
Step 1: Prepare Your Ingredients
- Preheat oven to 350°F (175°C).
- Grease and line a 9×5-inch loaf pan with parchment paper.
- Chop the cranberries and nuts (if using), and zest the orange.
Step 2: Mix Dry Ingredients
- In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon.
Step 3: Mix Wet Ingredients
- In another bowl, whisk together orange juice, melted butter, eggs, vanilla, and almond extract.
- Stir until well combined.
Step 4: Combine Wet and Dry Ingredients
- Gradually fold the wet mixture into the dry ingredients.
- Stir gently until just combined—do not overmix, or the bread will become dense.
- Fold in the cranberries, nuts, and orange zest.
Step 5: Bake the Cranberry Loaf
- Pour the batter into the prepared loaf pan.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
- If the top browns too quickly, tent with foil during the last 15 minutes.
Step 6: Cool and Serve
- Let the loaf cool in the pan for 10 minutes before transferring to a wire rack.
- Slice and enjoy with butter, cream cheese, or on its own!
Tips for the Best Cranberry Loaf
- Use fresh cranberries for the best flavor, but frozen works too (no need to thaw).
- Don’t overmix the batter—it should be lumpy for a light texture.
- Adjust sweetness by adding a glaze or a sprinkle of coarse sugar before baking.
- Store properly: Keep in an airtight container for up to 3 days or freeze for 3 months.
Variations & Customizations
Glazed Cranberry Loaf
- Mix 1 cup powdered sugar with 2 tablespoons orange juice for a citrus glaze.
Cranberry Walnut Loaf
- Add ½ cup chopped walnuts for extra crunch.
Chocolate Chip Cranberry Loaf
- Stir in ½ cup dark chocolate chips for a sweeter version.
Frequently Asked Questions
Can I Use Dried Cranberries Instead of Fresh?
Yes! Soak 1 cup of dried cranberries in warm water for 10 minutes to rehydrate.
How Do I Keep My Cranberries from Sinking?
Toss cranberries in 1 tablespoon of flour before adding them to the batter.
Can I Make This Recipe Gluten-Free?
Yes! Substitute all-purpose flour with gluten-free 1:1 baking flour.
How Long Does Cranberry Loaf Last?
- Room Temperature: 3 days
- Refrigerator: Up to 1 week
- Freezer: 3 months (wrapped tightly)
Conclusion
This Cranberry Loaf Recipe is a must-try for anyone who loves a perfect balance of tart and sweet flavors. Whether you enjoy it for breakfast, dessert, or as a snack, it’s guaranteed to impress. Try out different variations, share with family and friends, and enjoy the cozy, homemade goodness!
