This Cranberry Loaf is the perfect balance of sweet and tart, featuring fresh cranberries baked into a moist and tender loaf. With a hint of citrus and vanilla, it’s ideal for a cozy breakfast, afternoon snack, or a delightful holiday treat. Easy to make and absolutely delicious, this cranberry loaf will brighten any day with its vibrant flavor and beautiful color.

Ingredients

• 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground ginger (optional)
• 2 large eggs
• ½ cup (120ml) vegetable oil
• ½ cup (120ml) buttermilk
• 1 tsp vanilla extract
• 1 tsp orange zest
• 1 ½ cups (170g) fresh or frozen cranberries, coarsely chopped
• ½ cup (50g) chopped walnuts or pecans (optional)

Directions

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Mix Dry Ingredients:
   In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger (if using).
3. Combine Wet Ingredients:
   In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, and orange zest until well combined.
4. Combine Wet and Dry Ingredients:
   Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
5. Fold in Cranberries:
   Gently fold in the chopped cranberries and nuts (if using), ensuring they are evenly distributed throughout the batter.
6. Bake the Loaf:
   Pour the batter into the prepared loaf pan and spread it out evenly. Bake for 60-70 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
7. Cool and Serve:
   Let the cranberry loaf cool in the pan for about 10 minutes, then remove it from the pan and cool completely on a wire rack. Slice and serve.

Notes

• Storage: Store the cranberry loaf at room temperature in an airtight container for up to 3 days, or refrigerate for up to 1 week.
• Freezing: To freeze, wrap the loaf tightly in plastic wrap or aluminum foil and store in a freezer bag for up to 3 months. Thaw at room temperature before serving.
• Substitutions: You can substitute the buttermilk with milk or a non-dairy alternative like almond milk. For a nut-free version, simply leave out the walnuts or pecans.
• Add-ins: For extra flavor, you can add chocolate chips or a drizzle of icing over the cooled loaf.

This Cranberry Loaf is a sweet, tangy, and satisfying treat that will leave everyone wanting more. Perfect for any occasion, it’s sure to become a favorite in your baking repertoire!