Do you feel prepared to savor the delicious flavors of a handmade cranberry loaf? This recipe promises the proper blend of tartness and sweetness, making it a terrific treat for any occasion, from festive holiday gatherings to warm fall mornings. Slicing into a slice exposes a buttery crumble topping that gives texture and the perfect amount of sweetness, along with a soft, moist crumb that is full of fresh cranberry bursts. This cranberry loaf is perfect for baking for your family, entertaining friends, or just when you’re in the need for something warm and comforting.
Get all of your ingredients together before you start baking, and make sure your butter and eggs are room temperature because this will help you achieve the loaf’s signature light and airy texture. Make sure you grease two regular loaf pans with butter or nonstick spray and preheat your oven to 350 degrees Fahrenheit. You can use a single, larger loaf pan—just change the baking time accordingly—if you like a single, big, bakery-style loaf.
First, prepare the batter. In a large mixing bowl, beat three room-temperature eggs with two cups of granulated sugar. Beat the mixture for approximately five minutes using a stand mixer or hand mixer set to medium speed.
This is an important step because it lets the air into the eggs and sugar, which will allow your bread to rise beautifully and have a soft, sensitive texture. When the mixture is about doubled in size and pale, stir in ¾ cup of softened butter. Blend until the mixture is creamy and smooth. Add ½ teaspoon of almond extract and vanilla extract, respectively, and stir. A modest but crucial addition, the almond essence lends the bread a mild, nutty scent that wonderfully balances the cranberries’ sharpness.
Whisk together 1 teaspoon baking powder, ½ teaspoon salt, and 2 cups flour in a another basin. The dry ingredients should be added to the wet mixture gradually, stirring just until everything is mixed. To avoid making the bread dense, avoid overmixing. Incorporate one 8-ounce bag of fresh cranberries at this point. They will add juicy bursts of tart taste throughout the bread, and their ruby red hue will contrast with the pale batter.
Pour the batter into a single big pan or divide it evenly among the loaf pans you have prepared. Prepare the crumble topping in a small bowl by combining ¼ cup brown sugar, ¼ cup flour, and ⅓ cup cold butter to create that delicious bakery-style finish. Blend the mixture with your fingers or a fork until it looks like coarse crumbs. Cover the batter in the pans with a generous amount of this topping. A beautiful contrast to the soft bread underneath, this topping will become golden and crunchy as it bakes.
After the oven has been warmed, put the loaf pans in. Bake in a loaf pan for 45 to 50 minutes if using two. Bake for 60 to 70 minutes if you are using a single large loaf pan. When a toothpick inserted in the center comes out clean and the top is golden and firm, you’ll know it’s done. At this point, the scent of sugar, cranberries, almonds, and warm vanilla is almost irresistible.
Once baked, take the loaves out of the oven and let them cool for ten to fifteen minutes in their pans. Once they have cooled completely, carefully move them to a wire rack. By doing this, the texture will set correctly and the crumble topping won’t get mushy.
Once the cranberry loaf has cooled, serve it straight or, for a decadent treat, with a dollop of butter. It is a wonderful handcrafted gift for the holidays and goes well with a cup of tea or coffee. More than just a recipe, this cranberry loaf is a baked moment of comfort and delight. It is moist, savory, and visually gorgeous with its vibrant cranberries and golden crumb.
