When gift-giving season rolls around, there’s often a sense of panic that comes with it. Who wants what, when are the best sales, and are we forgetting anyone? While not all shopping can be avoided, I’ve tried my best to shift to homemade gifts when possible. For me, that means food. This Cranberry Loaf is a fan favorite with friends and family alike and makes the perfect last-minute goodie.
Servings:
1 loaf (8-10 servings)Prep Time:
15 minutes
Cook Time:
55-60 minutes
Total Time:
1 hour 15 minutes
Ingredients:
For the Loaf:
-
2 cups sugar
- Sweetens the loaf while balancing the tartness of the cranberries.
-
3 eggs, room temperature
- Eggs help provide structure and moisture to the loaf.
-
¾ cup butter, room temperature
- Butter adds flavor and richness to the loaf. Make sure it’s softened for easy incorporation.
-
½ teaspoon vanilla extract
- Enhances the flavor of the loaf with a classic warm aroma.
-
½ teaspoon almond extract
- Provides a nutty undertone that complements the cranberries.
- 2 cups all-purpose flour
-
1 teaspoon baking powder
- Helps the loaf rise and gives it a light, airy texture.
-
½ teaspoon salt
- Balances out the sweetness and enhances the flavor of the cranberries.
-
1 (8 oz) bag fresh cranberries
For the Crumble Topping:
¼ cup brown sugar Adds a caramelized sweetness to the topping.
¼ cup all-purpose flour Helps create a crumbly texture when combined with the butter.⅓ cup butter, softened
Instructions:
Step 1: Prepare the Oven & Loaf Pan
- Preheat your oven to 350°F (175°C).
- Grease a 9×5-inch loaf pan with butter or non-stick cooking spray. Alternatively, you can line the pan with parchment paper for easy removal.
Step 2: Make the Batter
- In a large mixing bowl, beat the butter and sugar together using an electric mixer on medium speed until the mixture is light and fluffy (about 3-4 minutes).
- Add the eggs, one at a time, beating well after each addition. Mix in the vanilla and almond extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
- Fold in the fresh cranberries gently using a spatula. Be careful not to break them up too much to preserve their shape in the loaf.
Step 3: Make the Crumble Topping
- In a small bowl, combine the brown sugar, flour, and butter for the crumble topping. Use a fork or your fingers to work the butter into the dry ingredients until the mixture forms small crumbs.
Step 4: Assemble the Loaf
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula to make it even.
- Sprinkle the crumble topping evenly over the batter, pressing it gently into the loaf to ensure it sticks.
Step 5: Bake the Loaf
- Bake in the preheated oven for 55-60 minutes, or until the loaf is golden brown on top and a toothpick inserted into the center comes out clean or with a few crumbs attached.
Step 6: Cool the Loaf
- Let the loaf cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Step 7: Serve
- Once the loaf has cooled, slice and serve. The cranberry loaf is perfect on its own or with a cup of tea or coffee.
Tips & Variations:
- Add-ins: You can add chopped walnuts or pecans to the batter or crumble topping for extra texture and flavor.
- Frozen Cranberries: If you can’t find fresh cranberries, you can use frozen cranberries. Just make sure to thaw and drain them well to prevent extra moisture in the batter.
- Make Ahead: This loaf can be made a day in advance and stored in an airtight container at room temperature. It will stay fresh for up to 3-4 days.
- For a Lighter Version: Replace the butter with Greek yogurt or applesauce and the sugar with a sugar substitute like stevia or erythritol. This will reduce the calories and sugar content.
Nutrition (Approximate Values Per Serving):
(Based on 10 servings)
- Calories: 250 kcal
- Protein: 3g
- Carbs: 34g
- Fat: 12g
- Fiber: 1g
- Sugar: 18g
