Ingredients for Cranberry Loaf
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup granulated sugar
- ½ cup unsalted butter, melted and cooled
- 2 large eggs, room temperature
- ¾ cup milk or buttermilk
- 1 teaspoon vanilla extract
Cranberries
- 1½ cups fresh cranberries (or 1 cup dried cranberries)
- 1 tablespoon flour (to coat cranberries)
Optional Glaze
- ¾ cup powdered sugar
- 1–2 tablespoons orange or lemon juice
Kitchen Tools You’ll Need
- Loaf pan (9×5 inch)
- Mixing bowls
- Whisk and spatula
- Parchment paper
How to Make Cranberry Loaf
Prepare the Pan and Oven
Preheat your oven to 175°C / 350°F. Line a loaf pan with parchment paper or grease it well.
Mix the Dry Ingredients
In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Prepare the Batter
In another bowl, whisk sugar and melted butter until smooth. Add eggs one at a time, mixing well. Stir in milk and vanilla extract.
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Add the Cranberries
Toss cranberries with 1 tablespoon flour to prevent sinking. Gently fold them into the batter.
Bake the Loaf
Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
If the top browns too quickly, loosely cover with foil during the last 10 minutes.
Cool and Glaze
Allow the loaf to cool in the pan for 10 minutes, then transfer to a wire rack. Once cooled, drizzle with optional citrus glaze.
Why This Cranberry Loaf Works
- Moist, tender crumb
- Perfect balance of sweet and tart
- Simple ingredients
- Versatile for any season
Tips for Best Results
- Use room-temperature eggs
- Do not overmix the batter
- Fresh cranberries give the best tartness
- Let loaf cool fully before slicing
Flavor Variations
Orange Cranberry Loaf
Add 1 tablespoon orange zest and replace milk with orange juice.
Lemon Cranberry Loaf
Use lemon zest and lemon glaze for a bright finish.
Nutty Cranberry Loaf
Fold in ½ cup chopped walnuts or pecans.
Storage Instructions
- Room temperature: up to 3 days
- Refrigerator: up to 5 days
- Freezer: up to 2 months (wrap tightly)
Serving Suggestions
- Serve warm with butter
- Pair with tea or coffee ☕
- Perfect for holidays and brunch
Final Thoughts
This Cranberry Loaf Recipe is simple, reliable, and delicious—a true classic you’ll want to make again and again. With its moist texture, vibrant cranberries, and optional citrus glaze, it’s the perfect loaf for any occasion