Cranberry Loaf
Prep time: 15 minutes
Cook time: 55–65 minutes
Resting time: 10 minutes in the pan, then cool completely
Total time: About 1 hour 30 minutes
Servings: 10 slices
Cuisine: American-inspired
Cooking method: Oven-baked
Description for Cranberry loaf
This cranberry loaf has a soft, buttery crumb with tart cranberries in every slice. Orange zest and juice add a fresh citrus note that complements the berries, while sour cream helps keep the loaf moist. It’s simple to prepare for breakfast, an afternoon snack, or a holiday dessert.
Fresh or frozen cranberries work well. Tossing them with a little flour before folding them into the batter helps distribute them through the loaf. Let the loaf cool before slicing so it holds together and shows off the bright cranberry pieces.
Ingredients for Cranberry loaf
1½ cups all-purpose flour, plus 1 teaspoon for the cranberries
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs, at room temperature
½ cup sour cream
1 teaspoon vanilla extract
1 tablespoon finely grated orange zest
2 tablespoons orange juice
1 cup fresh or frozen cranberries, roughly chopped if large
Instructions
Step 1: Prepare the pan and oven
Preheat the oven to 350°F (175°C). Grease a 9-by-5-inch loaf pan and line it with parchment paper, leaving a little overhang on the long sides. The parchment makes it easier to lift out the finished loaf.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the 1½ cups flour, baking powder, baking soda, and salt. Set this bowl aside. In a small bowl, toss the cranberries with 1 teaspoon flour until lightly coated. This helps keep them from sinking to the bottom of the batter.
Step 3: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar until pale and fluffy, about 2–3 minutes. Scrape the sides of the bowl once or twice so the mixture blends evenly. Creaming the butter and sugar helps create a lighter texture.
Step 4: Add the eggs and flavorings
Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract, orange zest, and orange juice. If the mixture looks slightly curdled, don’t worry; it should come together when you add the dry ingredients.
Step 5: Combine the batter
Add about half of the flour mixture to the wet ingredients and mix on low speed just until combined. Stir in the sour cream, then add the remaining flour mixture. Mix only until you no longer see dry flour. Overmixing can make the loaf dense.
Step 6: Fold in the cranberries
Use a spatula to gently fold the floured cranberries into the batter. Scrape along the bottom of the bowl to distribute them without crushing them. The batter will be thick.
Step 7: Fill the loaf pan
Spoon the batter into the prepared pan and smooth the top. If you like, press a few extra cranberries onto the surface for a colorful finish. Keep the batter level so the loaf bakes evenly.
Step 8: Bake the cranberry loaf
Bake for 55–65 minutes, checking near the 50-minute mark. The loaf is ready when the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, loosely cover it with foil for the last 10–15 minutes.
Step 9: Cool before slicing
Let the loaf rest in the pan for 10 minutes. Lift it out using the parchment overhang and place it on a wire rack. Cool completely before slicing for the cleanest pieces. For a warm slice, allow at least 30 minutes of cooling so the loaf has time to set.
Tips for Cranberry loaf
Use room-temperature ingredients. Butter, eggs, and sour cream blend more smoothly when they aren’t cold.
Measure flour carefully. Spoon flour into the measuring cup and level the top rather than scooping directly from the bag, which can pack in too much.
Don’t thaw frozen cranberries. Add them straight from the freezer after tossing them with flour. The loaf may need a few extra minutes in the oven.
Mix gently. Once the flour goes in, stir only until combined. This helps keep the crumb tender.
Check the center. Loaf pans and ovens vary. If the toothpick comes out with wet batter, bake for another 5 minutes and check again.
Add a simple glaze if desired. For a sweeter finish, drizzle cooled loaf with a mixture of powdered sugar and a little orange juice. The glaze is optional and not included in the ingredient list above.
For mini loaves, divide the batter among greased mini loaf pans and begin checking them after about 25–30 minutes.
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Storage for Cranberry loaf
Store the completely cooled cranberry loaf in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual slices or the whole loaf tightly and refrigerate for up to 1 week. Bring slices to room temperature or warm them briefly before serving.
To freeze, wrap the cooled loaf in plastic wrap and then foil, or place slices in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator or at room temperature before serving.
Serving ideas for Cranberry loaf
Serve cranberry loaf plain, lightly warmed, or with butter. It pairs well with coffee, tea, or hot chocolate. Add a spoonful of Greek yogurt or a little cream cheese alongside a slice for a simple breakfast or snack. For a holiday table, arrange slices on a platter with fresh cranberries and orange slices.
Nutrition benefits for Cranberry loaf
Cranberries provide a tart fruit flavor and add color to the loaf. This is still a sweet baked treat, so enjoy it as part of a varied diet. Nutrition varies by ingredients and slice size; an approximate slice contains 260–300 calories.
Frequently asked questions for Cranberry loaf
Can I use dried cranberries?
Yes, but they are sweeter and less tart than fresh cranberries. Use about ¾ cup dried cranberries. If they seem very firm, soak them in warm water for 10 minutes, then drain and pat them dry before adding.
Why did my cranberries sink?
The batter may have been too thin, or the berries may not have been coated with flour. Tossing them in a teaspoon of flour and folding them in gently can help distribute them.
Can I make this without orange?
Yes. Leave out the orange zest and juice, and replace the juice with 2 tablespoons of milk. The loaf will have a simpler cranberry and vanilla flavor.
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