Christmas Cranberry Loaf
When gift-giving season rolls around, there’s often a sense of panic that comes with it. Who wants what, when are the best sales, and are we forgetting anyone? While not all shopping can be avoided, I’ve tried my best to shift to homemade gifts when possible, and for me, that means food. These Christmas Cranberry Loaves are a fan favorite with friends and family alike and make the perfect last-minute goodie. Packed with tart cranberries and topped off with a buttery crumble, it’s sure to be love at first bite.
Why You’ll Love This Recipe
This Christmas Cranberry Loaf is not just a treat for the taste buds but also a delight to prepare. It’s incredibly simple, requiring only one bowl for the batter. The highlight of the process is beating the sugar and eggs until they double in size, ensuring your loaves rise beautifully. The combination of tart cranberries and a sweet, buttery crumble topping is irresistible!
Kitchen Equipment You’ll Need
- 2 loaf pans or a 9-inch cake pan
- Large mixing bowl
- Hand mixer or stand mixer
- Measuring cups and spoons
- Small bowl for crumble topping
- Spatula
Ingredients
- 2 cups sugar
- 3 eggs, room temperature
- ¾ cup butter, 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
Crumble
- ¼ cup brown sugar
- ¼ cup flour
- ⅓ cup butter
Preparation
- Preheat oven to 350 degrees F and thoroughly grease 2 loaf pans (this can also be made as one very large loaf or in a 9-inch cake pan).
- In a large bowl, add eggs and sugar and beat for 5 minutes, or until the volume of the mixture has nearly doubled (don’t skip this step!).
- Mix in butter, vanilla, and almond extract until smooth.
- Gently mix in flour, baking powder, and salt until just combined, then fold in cranberries.
- Transfer batter to the prepared pans.
- In a small bowl, mix together all topping ingredients until sandy in texture. Sprinkle over loaves.
- Bake for 45-50 minutes for 2 loaves or 60-70 minutes for 1 large loaf. Bake until an inserted toothpick comes out clean.
- Allow loaves to cool before slicing.
Tips for Success
Make sure your eggs are at room temperature for the best results when beating with sugar. Be patient and let the mixture double in size to help your loaf rise. Also, gently fold in the cranberries to avoid breaking them and releasing too much juice into the batter.
Additional Tips and Variations
For a citrus twist, add the zest of one orange to the batter. You can also substitute half the cranberries with chopped nuts for added texture.
Nutritional Highlights (Per Serving)
- Calories: 320
- Fat: 14g
- Carbohydrates: 45g
- Protein: 4g
Frequently Asked Questions (FAQ)
Can I use frozen cranberries? Yes, frozen cranberries can be used. There’s no need to thaw them; just fold them in frozen.
How should I store the loaf? Store the cranberry loaf in an airtight container at room temperature for up to three days or freeze for up to three months.
Conclusion
These Christmas Cranberry Loaves are sure to bring joy to anyone you share them with. Perfect as a gift or a treat for yourself, they capture the festive spirit in every bite. Give this recipe a try and let me know how it goes! I’d love to hear your experiences and any creative twists you come up with.
