Here’s a simple and delicious Cranberry Loaf — moist, slightly tart, and perfect for breakfast, brunch, or tea time. 🍞🍒✨
🍞 Cranberry Loaf
Ingredients (1 loaf)
- 2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream (or plain yogurt)
- 1/2 cup orange juice (freshly squeezed is best)
- 1 1/2 cups fresh or frozen cranberries (if frozen, do not thaw)
- Optional: 1 tbsp orange zest
Instructions
1. Preheat oven
Preheat oven to 350°F (175°C).
Grease and flour a 9×5-inch loaf pan.
2. Mix dry ingredients
In a medium bowl, whisk together:
- flour
- baking powder
- baking soda
- salt
3. Cream butter and sugar
In a large bowl, beat together butter + sugar until light and fluffy.
Add eggs, one at a time, beating well after each.
Stir in vanilla extract (and orange zest, if using).
4. Combine wet & dry
- Alternate adding the dry ingredients and sour cream + orange juice to the butter mixture.
- Start and end with dry ingredients. Mix just until combined — don’t overmix.
5. Fold in cranberries
Gently fold in cranberries.
6. Bake
- Pour batter into prepared loaf pan.
- Bake 55–65 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool
Let loaf cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
⭐ Tips
- Add nuts: 1/2 cup chopped walnuts or pecans for crunch.
- Glaze option: Mix 1/2 cup powdered sugar with 1–2 tbsp orange juice and drizzle on top once cooled.
- Frozen cranberries: Coat in a little flour before folding in to prevent sinking.
If you want, I can also give you a cranberry-orange loaf, gluten-free cranberry loaf, or mini cranberry muffins version of this recipe.
