Description
Bake this Delicious Cranberry Loaf with fresh cranberries and a moist, sweet base. Easy recipe with variations for toppings and serving ideas.
Ingredients
Scale
For the Loaf:
- 2 cups sugar
- 3 eggs, at room temperature
- ¾ cup butter, at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 (8 oz) bag fresh cranberries
For the Crumble Topping:
- ¼ cup brown sugar
- ¼ cup flour
- ⅓ cup butter
Instructions
Step 1: Preheat the Oven
- Preheat oven to 350°F (175°C). Grease 2 loaf pans (or one large loaf pan or a 9-inch cake pan, if preferred).
Step 2: Make the Cake Batter
- In a large bowl, beat eggs and sugar for about 5 minutes, until the mixture doubles in volume for a light and fluffy texture.
- Mix in butter, vanilla extract, and almond extract until smooth.
- Fold in flour, baking powder, and salt until just combined. Avoid overmixing to keep the texture light.
- Gently fold in the fresh cranberries.
Step 3: Prepare the Crumble Topping
- In a small bowl, combine brown sugar, flour, and butter. Mix until it resembles a sandy texture.
Step 4: Assemble and Bake
- Pour the batter evenly into the prepared pans.
- Sprinkle the crumble topping over the batter.
- Bake:
- For two loaf pans: Bake for 45–50 minutes.
- For one large loaf pan: Bake for 60–70 minutes.
- Test doneness with a toothpick inserted into the center; it should come out clean.
Step 5: Cool
- Allow the loaves to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
Serving Suggestions
This cranberry loaf is perfect for brunch, tea time, or as a gift. Enjoy it with a cup of tea or coffee for a comforting treat. 🍞