Description
This delightful Christmas Cranberry Loaf features a moist and flavorful quick bread bursting with fresh cranberries and a hint of orange zest. Perfect for breakfast or dessert during the holiday season, it combines warm spices like cinnamon and nutmeg with the tartness of cranberries and the crunch of walnuts or pecans, making it a festive and easy-to-make treat.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
Wet Ingredients
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 3/4 cup orange juice
- 1 tablespoon orange zest
Add-ins
- 1 1/2 cups fresh or frozen cranberries, halved
- 1/2 cup chopped walnuts or pecans (optional)
- Coarse sugar for topping (optional)
Instructions
- Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, ground cinnamon, and ground nutmeg until evenly combined.
- Combine Wet Ingredients: In a separate bowl, whisk together the melted unsalted butter, eggs, orange juice, and orange zest until smooth and well mixed.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and gently stir until just combined. Avoid overmixing to keep the bread tender.
- Fold in Add-ins: Carefully fold in the halved cranberries and, if using, the chopped walnuts or pecans, distributing them evenly throughout the batter.
- Prepare for Baking: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle coarse sugar on top if you want a crunchy, sweet topping.
- Bake: Place the loaf pan in the preheated oven and bake for 55–65 minutes. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs attached.
- Cool: Let the loaf cool in the pan for 10 minutes to set. Then transfer it to a wire rack to cool completely before slicing to ensure clean slices and best texture.
Notes
- You can substitute dried cranberries for fresh or frozen cranberries by reducing to 1 cup and soaking them in orange juice for 10 minutes before use to rehydrate and add flavor.
- This loaf freezes well, making it convenient for holiday prep or gifting. Wrap tightly and freeze for up to 3 months.
- For a nut-free version, simply omit the walnuts or pecans.
- Coarse sugar topping adds a lovely crunch but is optional based on preference.
