Cranberry Loaf

This Cranberry Loaf is a festive, tender, and beautifully balanced quick bread that’s perfect for holiday gifting or enjoying with a cozy cup of coffee. The batter is soft and rich, studded with tart fresh cranberries that burst as they bake. A buttery crumble topping adds sweetness and crunch, making every slice feel special. Whether you bake it as two small loaves or one large one, it’s a crowd-pleasing treat that looks as good as it tastes. Ideal for last-minute gifts or seasonal snacking, this loaf never disappoints.

Ingredients

• 2 cups sugar
• 3 eggs, room temperature
• 3/4 cup butter, room temperature
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon almond extract
• 2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (8 oz) bag fresh cranberries

Crumble:

• 1/4 cup brown sugar
• 1/4 cup flour
• 1/3 cup butter

Directions

1. Preheat oven to 350°F and grease two loaf pans.
2. Beat eggs and sugar for 5 minutes, until the mixture doubles in volume.
3. Mix in butter, vanilla, and almond extract until smooth.
4. Gently add flour, baking powder, and salt; fold in cranberries.
5. Divide batter into prepared pans.
6. Combine crumble ingredients until sandy; sprinkle over the loaves.
7. Bake 45–50 minutes for two loaves or 60–70 minutes for one large loaf, until a toothpick comes out clean.
8. Cool completely before slicing.

Prep Time: 15 minutes | Cooking Time: 50 minutes | Total Time: 65 minutes
Kcal: 310 kcal | Servings: 16 (2 loaves)

Tips

• Don’t skip whipping the eggs and sugar—it gives the loaf its light, tender texture.
• Let loaves cool fully to prevent crumbling when sliced.

FAQ

Can I use frozen cranberries?
Yes—use them straight from the freezer without thawing.

Can I add nuts?
Chopped pecans or walnuts mix in beautifully for extra texture.

How should I store the loaf?
Keep it wrapped at room temperature for 2–3 days or refrigerate for longer freshness.

Can I freeze it?
Absolutely—wrap tightly and freeze for up to 3 months.