A beautifully festive, tender cranberry loaf that’s sweet, buttery, and bursting with bright pops of tart cranberry in every slice. This classic loaf is simple, timeless, and perfect for breakfast, brunch, afternoon coffee, or holiday gifting. Soft on the inside with a lightly golden crust, it’s the kind of recipe that feels cozy, familiar, and special all at once.
Why You’ll Love This Cranberry Loaf
• Sweet and buttery with balanced tartness
• Loaded with fresh cranberries for bold flavor
• Moist, tender crumb that slices beautifully
• Simple pantry ingredients
• Perfect for holidays, brunches, or gifting
• Stays moist for days
Servings & Timing
Yield: 1 standard loaf (10–12 slices)
Prep Time: 15 minutes
Bake Time: 55–65 minutes
Cooling Time: 20 minutes
Total Time: About 1 hour 30 minutes
Ingredients
For the Loaf
2 cups granulated sugar
Sweetens the loaf and balances the tart cranberries.
3 large eggs, room temperature
Provide structure, moisture, and richness.
¾ cup butter, room temperature
Adds flavor and creates a tender crumb. Softened butter is key.
½ teaspoon vanilla extract
Enhances warmth and overall flavor.
½ teaspoon almond extract
Adds a subtle nutty note that pairs beautifully with cranberries.
2 cups all-purpose flour
Forms the structure of the loaf.
1 teaspoon baking powder
Helps the loaf rise evenly.
½ teaspoon salt
Balances sweetness and enhances flavor.
1 (8 oz) bag fresh cranberries
Provide bursts of tartness and vibrant color.
Tools You’ll Need
9×5-inch loaf pan
Mixing bowls
Hand mixer or stand mixer
Spatula
Measuring cups and spoons
Parchment paper (optional)
Cooling rack
How to Make Cranberry Loaf
1. Prepare the Pan
Preheat oven to 350°F (175°C).
Grease a 9×5-inch loaf pan or line with parchment paper, leaving overhang for easy removal.
2. Cream Butter and Sugar
In a large mixing bowl, beat together the softened butter and sugar until light, fluffy, and pale in color — about 3–4 minutes. This step is crucial for a tender texture.
3. Add Eggs and Extracts
Add eggs one at a time, beating well after each addition.
Mix in vanilla extract and almond extract until fully incorporated.
4. Combine Dry Ingredients
In a separate bowl, whisk together:
• All-purpose flour
• Baking powder
• Salt
Slowly add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
5. Fold in Cranberries
Gently fold in the fresh cranberries with a spatula, distributing them evenly throughout the batter.
Tip: Toss cranberries with 1 tablespoon flour before folding in to prevent sinking.
6. Bake
Pour batter into the prepared loaf pan and smooth the top.
Bake for 55–65 minutes, or until:
• The top is golden
• A toothpick inserted into the center comes out clean
• The loaf springs back lightly when touched
If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
7. Cool
Allow the loaf to cool in the pan for 15–20 minutes.
Transfer to a wire rack to cool completely before slicing.
Tips for Best Results
• Use room-temperature ingredients for smooth batter
• Do not overmix after adding flour
• Fresh cranberries provide the best flavor and texture
• Let loaf cool fully before slicing for clean cuts
Ingredient Additions & Variations
• Add 1 tablespoon orange zest for a cranberry-orange loaf
• Swap almond extract for orange extract
• Add ½ cup chopped walnuts or pecans
• Drizzle with a simple powdered sugar glaze
• Use frozen cranberries (do not thaw)
Serving Suggestions
• Serve warm with butter
• Pair with coffee or tea
• Add powdered sugar dusting
• Spread with cream cheese
• Perfect for holiday breakfast tables
Storage Instructions
Room Temperature:
Store wrapped tightly for up to 3 days
Refrigerator:
Keeps well for 5–6 days
Freezer:
Wrap tightly and freeze for up to 2 months
Thaw overnight at room temperature
Nutrition (Approx. Per Slice)
Calories: ~280
Fat: ~12g
Carbohydrates: ~40g
Sugar: ~25g
Protein: ~4g
(Values may vary depending on slice size.)
Frequently Asked Questions
Can I use dried cranberries?
Yes, but reduce sugar slightly and note the loaf will be sweeter.
Can I make this into muffins?
Absolutely. Bake at 350°F for 20–25 minutes.
Why almond extract?
It enhances the cranberry flavor without overpowering the loaf.
Conclusion
This Cranberry Loaf is a classic for a reason — simple, beautiful, and full of flavor. Sweet, buttery, and dotted with tart cranberries, it’s the kind of recipe that feels right at home on any table, from cozy mornings to festive gatherings.
As requested, whenever you share ingredients, I’ll continue writing full recipes in this exact format and style.
