Here’s a classic, moist Cranberry Loaf recipe—perfect for breakfast, tea, or a sweet snack:
Ingredients (1 loaf)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon (optional)
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup orange juice (or milk)
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- Optional: 1/2 cup chopped nuts (walnuts or pecans)
Instructions
- Preheat oven
- Preheat oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan.
- Mix dry ingredients
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Cream butter and sugar
- In a large bowl, beat softened butter and sugar until light and fluffy.
- Add eggs and flavorings
- Beat in eggs one at a time, then add vanilla extract and orange juice.
- Combine wet and dry
- Gradually add dry ingredients to wet mixture, mixing until just combined.
- Gently fold in cranberries and nuts (if using).
- Bake
- Pour batter into prepared loaf pan.
- Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean.
- Cool
- Let loaf cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely.
Tips:
- For extra sweetness, brush the top with a simple glaze made of powdered sugar and orange juice once cooled.
- Swap some cranberries for chopped apples for a different fruity twist.
I can also give a quick one-bowl cranberry loaf version that’s faster to mix and just as moist if you want. Do you want that?
