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. How do I make cranberry loaf?
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- 2 cups (250g) of all-purpose flour.
- 1 cup (200g) granulated sugar.
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 tsp ground cinnamon 1 tsp.
- ½ tsp ground ginger (optional)
- 2 large eggs
- 12 cup (120ml) vegetable oil.
- 1 cup buttermilk (120ml) 12 cup (120
- 1 tsp vanilla extract 1 tsp vanilla extract 1
- 1 tsp orange zest
- 1 12 cups (170g) fresh or frozen cranberries., coarsely chopped
- 12 cup (50g) chopped walnuts or pecans. (optional)
Directions
- 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.
- Mix Dry IngredientsIn a large bowl, whisk together the flour, sugar, baking powder, salt, cinnamon, and ginger (if using).
- How do you mix wet ingredients?In a separate bowl, whisk together the eggs, vegetable oil, buttermilk, vanilla extract, and orange zest until well combined.
- How do you mix wet and dry ingredients?: Add wet ingredients to dry ingredients and stir until just combined. Be careful not to overmix.
- Fold in Cranberries: Gently fold in the chopped cranberries and nuts (if using), ensuring they are evenly distributed throughout the batter.
- 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.
- 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.
- FreezingTo 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.
- SubstitutionsCan you substitute buttermilk with milk or a non-dairy alternative like almond milk?
- Add-ins: For extra flavor, you can add chocolate chips or a drizzle of icing over the cooled loaf.
What are some of the best Cranberry Loaf recipes?
What are the most frequently asked questions on Quora
How do I make Cranberry Loaf ahead of time?
Can you make this cranberry loaf ahead of time? For longer storage, you can refrigerate it for up to a week or freeze it for up to 3 months, wrapped tightly in plastic wrap and foil. Thaw at room temperature before serving.
What substitutions can I make if I don’t have buttermilk?
If you don’t have buttermilk, you can substitute it with regular milk or a non-dairy alternative like almond milk; the result might be slightly less tangy. For a nut-free version, simply omit the walnuts or pecans; the loaf will still be delicious. You can also experiment with different extracts or zests to customize the flavor profile.
How do you know if your cranberry loaf is perfectly baked?
The Cranberry Loaf is done when it’s golden brown on top and a toothpick inserted into the center comes out clean. The loaf should also spring back slightly when gently touched. The internal temperature should ideally reach around 200-210°F (93-99°C) in the center.
Can I double this recipe to make two loaves?
Can I double this recipe? Is it necessary to increase the baking time by 10-15 minutes?
What are the nutritional benefits of Cranberry Loaf?
This Cranberry Loaf offers some nutritional benefits, with the cranberries providing antioxidants and Vitamin C. The addition of pecans (if used) adds healthy fats and protein. While it’s a treat, the recipe includes ingredients like buttermilk, which contributes calcium, and can be enjoyed as part of a balanced diet.
Cranberry Loaf Recipe
This delicious cranberry loaf is perfect for breakfast or a snack. It is moist and packed with fresh cranberries.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups all-purpose flour
- 1.5 cups fresh cranberries halved
- 1 cup sugar
- 1 cup milk
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 egg
- 0.5 teaspoon salt
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a loaf pan.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, mix milk, egg, and vanilla extract.
- Gradually combine the wet ingredients with the dry ingredients. Fold in the cranberries.
- Pour the batter into the prepared loaf pan.
- Bake for 60 minutes or until a toothpick inserted into the center comes out clean.
Notes
Let the loaf cool before slicing it. Enjoy!
