Rich, buttery mini loaves studded with tart cranberries. Perfect for gifting, holidays, or a cozy afternoon treat.
Servings: 4 mini loaves (or 1 large loaf)
Prep Time: 10 minutes
Cook Time: 45–50 minutes
Total Time: 55–60 minutes
Dietary Badges: Vegetarian
Ingredients (Checklist Style)
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Eggs
- Baking powder
- Vanilla extract
- Milk
- Fresh or frozen cranberries
- Salt
Full Measurements
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 2 tablespoons milk
- 1 ½ cups cranberries (fresh or frozen; do not thaw if frozen)
- ¼ teaspoon salt
Instructions
- Preheat oven to 350°F. Grease 4 mini loaf pans or 1 large loaf pan.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla and milk.
- In a separate bowl, whisk flour, baking powder, and salt.
- Add dry ingredients to the wet mixture and mix until just combined.
- Fold in cranberries.
- Divide the batter evenly into loaf pans.
- Bake 40–50 minutes for mini loaves or 60–70 minutes for a large loaf, or until a toothpick comes out clean.
- Cool completely before slicing.
Notes
- Toss cranberries in 1 tablespoon flour to prevent sinking.
- For extra flavor, add orange zest or almond extract.
II. Introduction
This cranberry pound cake is one of those classic, reliable bakes that always earns compliments. It’s rich, buttery, and packed with bright cranberries in every slice. I make these in mini loaf pans because they’re perfect for sharing with neighbors, gifting during the holidays, or freezing for later.
III. Step-by-Step Cooking Guide
Preparing the Batter
Cream butter and sugar until pale and fluffy. This step creates the dense yet tender pound cake texture.
Adding Eggs and Flavoring
Add eggs one by one, then mix in vanilla and milk. The batter should look smooth and glossy.
Combining Dry Ingredients
Whisk together the flour, baking powder, and salt. Add to the wet mixture and stir gently to avoid overmixing.
Folding in Cranberries
Fold in fresh or frozen cranberries. If using frozen, do not thaw—they’ll bleed into the batter.
Baking
Fill pans three-quarters full. Bake until golden and a toothpick comes out clean.
IV. Ingredient Details and Substitution Tips
Ingredient Notes
- Butter: Creates the classic pound cake richness.
- Cranberries: Tart berries balance the sweetness.
- Flour: All-purpose gives the perfect crumb.
Substitutions
- Replace cranberries with blueberries or raspberries.
- Swap vanilla for almond extract.
- Use gluten-free flour blend in a 1:1 amount.
Equipment Alternatives
- No mini loaf pans? Use a standard loaf pan.
- No mixer? Cream butter and sugar by hand with a sturdy spoon.
V. Variations and Serving Suggestions
Flavor Variations
- Add zest of 1 orange to batter.
- Stir in ½ cup white chocolate chips.
- Add chopped pecans or walnuts.
Serving Ideas
- Serve warm with butter.
- Top with powdered sugar or a simple vanilla glaze.
- Slice and toast for a breakfast treat.
VI. Storage and Make-Ahead Information
Storage
- Store at room temperature for 3–4 days.
- Refrigerate up to 1 week.
Freezing
- Wrap tightly in plastic wrap and foil; freeze up to 3 months.
- Thaw overnight in the refrigerator.
Make-Ahead
- Bake a day ahead; flavors improve by the next day.
VII. Nutrition (Approx. per mini loaf slice)
Calories: 260
Carbs: 29 g
Protein: 4 g
Fat: 14 g
Fiber: 1 g
Contains: Eggs, dairy, wheat.
VIII. FAQs
Q: Can I use dried cranberries?
Yes. Use 1 cup dried cranberries and soak them in warm water for 10 minutes, then drain.
Q: Why did my loaf sink?
It may have been underbaked. Bake until the center is fully set.
Q: Can I double this recipe?
Yes, it doubles well for large batches.
IX. Optional Personal Story
I once brought one of these mini loaves to a neighbor, and before I even walked back into my kitchen, she texted asking for the recipe. It’s one of those dependable bakes people instantly love, and sharing it has become a tradition.
X. Call-to-Action
If you enjoy this cranberry pound cake, share your results or your own variations. I would love to hear how you make it your own.
