Cranberry Loaf Recipe – Page 2

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: Rinse and halve the cranberries. If you’re using frozen cranberries, thaw and drain them well before using.
Mix the dry ingredients: In a large mixing bowl, whisk together the flour, sugar, salt, baking powder, and baking soda. If using orange zest, add it to the dry ingredients for an added burst of flavor.
Combine wet ingredients: In another bowl, whisk together the melted butter, milk, and egg until well combined.
Combine wet and dry ingredients: Pour the wet ingredients into the dry ingredients and gently fold together using a spatula until just combined. Be careful not to overmix, as this can make the loaf dense.
Add the cranberries: Fold in the halved cranberries, distributing them evenly throughout the batter.
Bake: Pour the batter into the prepared loaf pan and smooth the top with your spatula. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.
Cool and serve: Let the loaf cool in the pan for about 10 minutes, then transfer it to a cooling rack to cool completely.

Use fresh cranberries: Fresh cranberries give the best results, but if they’re out of season, frozen cranberries work too. Just make sure they are thawed and drained well to avoid excess moisture.
Add orange zest: Adding zest of one orange adds a lovely citrusy note that pairs beautifully with cranberries.
Don’t overmix: Overmixing can cause the loaf to become dense. Stir until just combined for a soft and fluffy texture.
Check your baking time: Ovens vary, so start checking around the 50-minute mark. If the top is browning too quickly, cover it with aluminum foil for the last 10 minutes.

Add Nuts: Chopped walnuts or pecans add crunch and complement the cranberry flavor well.
Orange Glaze: Whisk together powdered sugar and a bit of orange juice for a simple glaze to drizzle on top.
Chocolate Chips: A handful of chocolate chips can add a delightful sweetness to the tart cranberries.
Swap the Milk: For a dairy-free option, replace milk with almond or oat milk.

Room Temperature: Store the cranberry loaf in an airtight container at room temperature for up to 2 days.
Refrigerate: For longer storage, place the loaf in the fridge for up to 5 days. Wrap it tightly to prevent drying.
Freeze: Wrap the loaf (whole or sliced) in plastic wrap, then place it in a freezer-safe bag. It will keep well in the freezer for up to 3 months. Thaw at room temperature or warm in the oven before serving.

Cranberry loaf pairs well with a variety of beverages, making it versatile for breakfast, brunch, or an afternoon snack.

Beverages: Pair with a cup of coffee, tea, or hot chocolate for a comforting treat.
Spreads: Serve with a dollop of cream cheese or honey butter for added richness.