Cranberry Loaf Recipe

There’s nothing quite like the sweet and tart flavor of cranberries in a moist, buttery loaf. This Cranberry Loaf Recipe is perfect for the holiday season or any time you want a deliciously fruity treat. With its tender crumb and delightful crumble topping, this loaf is sure to become a favorite in your household. It’s simple to make and pairs wonderfully with a hot cup of tea or coffee. Let’s dive into the details of this delectable recipe.

Ingredients

For the Loaf:

• 2 cups sugar
• 3 eggs, room temperature
• ¾ cup butter, room temperature
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 (8 oz) bag fresh cranberries

For the Crumble Topping:

• ¼ cup brown sugar
• ¼ cup flour
• ⅓ cup butter, cold and cubed

Instructions

1. Prepare the Oven and Pan:

1. Preheat the Oven: Preheat your oven to 350°F (175°C).
2. Prepare the Pan: Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.

2. Make the Batter:

1. Cream Butter and Sugar: In a large mixing bowl, cream together the butter and sugar until light and fluffy.
2. Add Eggs: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
3. Add Extracts: Stir in the vanilla and almond extracts.
4. Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
5. Mix Batter: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Fold in Cranberries: Gently fold in the fresh cranberries until evenly distributed throughout the batter.

3. Prepare the Crumble Topping:

1. Combine Ingredients: In a small bowl, combine the brown sugar, flour, and cold butter.
2. Form Crumble: Use a pastry cutter or your fingers to blend the mixture until it resembles coarse crumbs.

4. Assemble and Bake:

1. Pour Batter into Pan: Pour the batter into the prepared loaf pan, spreading it out evenly.
2. Add Crumble Topping: Sprinkle the crumble topping evenly over the batter.
3. Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

5. Cool and Serve:

1. Cool in Pan: Allow the loaf to cool in the pan for about 10 minutes.
2. Transfer to Rack: Remove the loaf from the pan and transfer it to a wire rack to cool completely.
3. Serve: Slice and enjoy your delicious cranberry loaf.

Cooking Notes and Variations

Cooking Notes:

• Room Temperature Ingredients: Ensure your eggs and butter are at room temperature for a smooth, even batter.
• Fresh vs. Frozen Cranberries: You can use frozen cranberries if fresh are not available. Do not thaw them; add directly to the batter.

Variations:

• Orange Cranberry Loaf: Add the zest of one orange to the batter for a citrusy twist.
• Nutty Addition: Fold in ½ cup of chopped nuts, such as walnuts or pecans, for added texture and flavor.
• Glazed Cranberry Loaf: Drizzle a simple glaze made of powdered sugar and orange juice over the cooled loaf for extra sweetness.

Frequently Asked Questions (FAQs)

Q: Can I use dried cranberries instead of fresh?

A: Yes, you can use dried cranberries. However, fresh cranberries add more moisture and tartness. If using dried, consider soaking them in warm water or orange juice for 10 minutes to plump them up before adding to the batter.

Q: Can I freeze this cranberry loaf?

A: Absolutely! Wrap the cooled loaf tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.

Q: How do I store the cranberry loaf?

A: Store the cranberry loaf in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.

Q: Can I substitute the almond extract?

A: Yes, you can substitute almond extract with more vanilla extract if you prefer or if you have nut allergies.

Q: What can I use as a substitute for butter in the crumble topping?

A: You can use coconut oil or margarine as a substitute for butter in the crumble topping. However, the flavor and texture might slightly differ.

Keto and Low-Carb Version

Ingredients:

• 2 cups almond flour
• ½ cup erythritol (or another keto-friendly sweetener)
• 3 eggs, room temperature
• ¾ cup coconut oil, melted and cooled
• ½ teaspoon vanilla extract
• ½ teaspoon almond extract
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 (8 oz) bag fresh cranberries

Instructions:

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and prepare a 9×5-inch loaf pan.
2. Combine Wet Ingredients: In a large mixing bowl, mix together the eggs, melted coconut oil, vanilla extract, and almond extract.
3. Mix Dry Ingredients: In another bowl, whisk together the almond flour, erythritol, baking powder, and salt.
4. Form Batter: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
5. Add Cranberries: Fold in the fresh cranberries.
6. Prepare Crumble Topping: Combine ¼ cup almond flour, ¼ cup erythritol, and ⅓ cup cold coconut oil, mixing until it forms crumbs.
7. Bake: Pour the batter into the loaf pan, top with the crumble, and bake for 50-60 minutes, or until a toothpick inserted comes out clean.
8. Cool and Serve: Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

This Cranberry Loaf Recipe is a delightful treat that brings together the tartness of fresh cranberries and the sweetness of a moist, buttery loaf. With its easy preparation and versatile variations, it’s perfect for holiday gatherings, family brunches, or as a tasty snack. Whether you stick to the original recipe or try out the keto version, this cranberry loaf will surely be a hit. Enjoy the burst of flavors in every bite and make your moments special with this delightful loaf. Happy baking!