Moist Cranberry Loaf Recipe – A Tart & Sweet Holiday Favorite

Why You’ll Love This Cranberry Loaf Recipe

Looking for a festive baked treat that’s easy to make, freezer-friendly, and perfect for gifting? This Cranberry Loaf is exactly what your holiday menu needs!

With its bright, tart cranberries balanced by sweet vanilla batter and a hint of citrus, this quick bread is a cozy favorite from fall through winter. Pair it with coffee in the morning or wrap it up as a thoughtful homemade gift.

 Ingredients

• 2 cups all-purpose flour

• 1 ½ tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 tsp vanilla extract

• 1 tbsp orange zest (optional, but recommended)

• ¾ cup orange juice or milk

• 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)

• Optional: ½ cup chopped walnuts or pecans

 Instructions

1. Preheat & Prep
   Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix Dry Ingredients
   In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter & Sugar
   In a large bowl, beat the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla and orange zest.

4. Combine Wet & Dry
   Alternate adding the flour mixture and orange juice (or milk) to the butter mixture, mixing just until combined. Do not overmix.

5. Fold in Cranberries
   Gently fold in cranberries and nuts, if using.

6. Bake
   Pour batter into prepared pan. Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Slice
   Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

 Serving Suggestions

• Slice and serve with softened butter or cream cheese.

• Toast it lightly and top with honey for a sweet morning treat.

• Serve alongside coffee or tea during brunch.

 Notes & Tips

• Fresh or Frozen Cranberries: Both work well — no need to thaw frozen berries.

• Add a Glaze: Mix ½ cup powdered sugar with 1–2 tbsp orange juice and drizzle over cooled loaf.

• Storage: Wrap tightly and store at room temperature for up to 3 days, or refrigerate for a week.

• Freezer Friendly: Wrap in foil and freeze up to 2 months.

 Variations

• Use lemon zest + lemon juice for a tangier twist.

• Add white chocolate chips for extra sweetness.

• Make it vegan with plant-based butter and egg replacements.

 You May Also Like

• Orange Cranberry Muffins

• Classic Banana Bread

• Apple Cinnamon Quick Bread

Final Thoughts

This Cranberry Loaf is an easy, festive, and flavor-packed recipe you’ll want to make again and again. Whether you’re baking for holiday brunches or just want a comforting slice with your coffee, this quick bread checks all the boxes.

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Moist Cranberry Loaf Recipe

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• Author: kecha

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Description

This Cranberry Loaf is soft, moist, and bursting with tart cranberries. It’s the perfect quick bread for holiday mornings, afternoon tea, or homemade gifting. The subtle hint of orange zest balances the cranberries beautifully for a festive, bakery-style treat.

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Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 2 large eggs

• 1 teaspoon vanilla extract

• 1 tablespoon orange zest (optional but recommended)

• ¾ cup orange juice or milk

• 1 ½ cups fresh or frozen cranberries (do not thaw if frozen)

• Optional: ½ cup chopped walnuts or pecans

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Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.

2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

3. Cream butter & sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla and orange zest.

4. Combine wet and dry: Gradually add the dry mixture to the wet ingredients, alternating with orange juice (or milk), mixing until just combined.

5. Fold in cranberries (and nuts if using) gently.

6. Bake: Pour batter into prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool: Let the loaf rest in the pan for 10 minutes, then remove and cool completely on a wire rack.

Notes

• Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate up to 7 days.

• Freezer Friendly: Wrap in plastic and foil; freeze up to 2 months.

• Glaze Option: Mix ½ cup powdered sugar with 1–2 tablespoons orange juice and drizzle over cooled loaf.

• Variations: Add white chocolate chips, use lemon zest, or swap orange juice for buttermilk for a different flavor twist.