A cranberry loaf is a delightful treat that combines the tartness of cranberries with the sweetness of a moist, buttery loaf. This recipe creates a beautifully aromatic loaf that’s perfect for breakfast, a mid-afternoon snack, or even as a holiday treat. Here’s a step-by-step guide to baking your own cranberry loaf:
Ingredients
- For the Loaf:
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, room temperature
- 2 large eggs
- ½ cup sour cream
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen cranberries, coarsely chopped
- 1 tablespoon all-purpose flour (for tossing cranberries)
- For the Glaze:
- ½ cup powdered sugar
- 2 tablespoons fresh orange juice (or milk for a milder glaze)
- 1 teaspoon orange zest (optional, for added flavor)
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- Prepare the Cranberries: In a small bowl, toss the chopped cranberries with 1 tablespoon of flour. This helps to prevent the cranberries from sinking to the bottom of the loaf during baking.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. This ensures that all the leavening agents are evenly distributed throughout the batter.
- Cream the Butter and Sugar: In a large bowl, beat the room-temperature butter with an electric mixer on medium speed until creamy. Gradually add the granulated sugar, continuing to beat until the mixture is light and fluffy.
- Add the Eggs: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next.
- Combine Wet Ingredients: In a separate bowl, mix the sour cream, milk, and vanilla extract.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, alternating with the sour cream mixture. Begin and end with the dry ingredients, mixing just until combined. Be careful not to overmix.
- Fold in the Cranberries: Gently fold the floured cranberries into the batter, ensuring they are evenly distributed.
- Pour and Bake: Pour the batter into the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Loaf: Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare the Glaze (Optional): While the loaf is cooling, whisk together the powdered sugar, orange juice, and orange zest in a small bowl. Adjust the consistency with more juice or powdered sugar as needed.
- Glaze the Loaf: Once the loaf has completely cooled, drizzle the glaze over the top. Let it set for a few minutes before slicing.
Serving Suggestions
This cranberry loaf is delicious on its own or with a pat of butter. For a festive touch, serve it with a cup of tea or coffee. It also makes a wonderful gift wrapped in cellophane and tied with a ribbon.
Enjoy your homemade cranberry loaf! Its bright, tangy cranberries paired with a sweet glaze make it a standout treat for any occasion.
