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.
Ingredients
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2 cups all-purpose flour
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1 ½ teaspoons baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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½ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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1 teaspoon vanilla extract
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1 tablespoon orange zest (optional but recommended)
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¾ cup orange juice or milk
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1 ½ cups fresh or frozen cranberries (do not thaw if frozen)
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Optional: ½ cup chopped walnuts or pecans
Instructions
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Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper.
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Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
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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.
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Combine wet and dry: Gradually add the dry mixture to the wet ingredients, alternating with orange juice (or milk), mixing until just combined.
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Fold in cranberries (and nuts if using) gently.
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Bake: Pour batter into prepared loaf pan. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
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Cool: Let the loaf rest in the pan for 10 minutes, then remove and cool completely on a wire rack.
Notes
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Storage: Wrap tightly and store at room temperature for up to 3 days or refrigerate up to 7 days.
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Freezer Friendly: Wrap in plastic and foil; freeze up to 2 months.
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Glaze Option: Mix ½ cup powdered sugar with 1–2 tablespoons orange juice and drizzle over cooled loaf.
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Variations: Add white chocolate chips, use lemon zest, or swap orange juice for buttermilk for a different flavor twist.