Classic Cranberry Loaf – Full Detailed Recipe

 

This Cranberry Loaf is the perfect balance of sweet, tart, and buttery. Bursting with fresh cranberries and bright citrus flavor, it’s tender, moist, and incredibly aromatic. Serve it warm with butter, glaze it with orange icing, or wrap it for a holiday gift.

This long, blog-style recipe includes tips, variations, and detailed steps to guarantee a perfect loaf every time.

Ingredients

Dry Ingredients

• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt

Wet Ingredients

• 1 large egg
• ¾ cup milk (or buttermilk for extra tenderness)
• ¼ cup melted butter
• ¼ cup vegetable oil
• 1 tsp vanilla extract

Add-Ins

• 1 ½ cups fresh or frozen cranberries
• Zest of 1 orange (optional but HIGHLY recommended)
• ½ cup chopped pecans or walnuts (optional)

Optional Orange Glaze

• 1 cup powdered sugar
• 2–3 tbsp orange juice
• ½ tsp orange zest

Instructions (Long & Detailed)

1. Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan or line it with parchment paper for easy removal.

2. Mix the Dry Ingredients

1. In a large bowl, whisk together:
   • Flour
   • Sugar
   • Baking powder
   • Baking soda
   • Salt
2. Toss the cranberries in 1 tablespoon of the flour mixture.
   This keeps them from sinking to the bottom of the loaf.

3. Mix the Wet Ingredients

1. In a separate bowl, whisk together:
   • Egg
   • Milk
   • Melted butter
   • Oil
   • Vanilla
   • Orange zest (if using)
2. Make sure the melted butter is slightly cooled to avoid scrambling the egg.

4. Combine Wet & Dry

1. Pour the wet mixture into the dry ingredients.
2. Stir gently until the batter is just combined.
   Do NOT overmix—overmixing makes the loaf dense.
3. Fold in the cranberries (and nuts if using).

5. Pour & Bake

1. Pour the batter into the prepared loaf pan.
2. Smooth the top with a spatula.
3. Bake for 50–60 minutes, or until:
   • The top is golden
   • A toothpick inserted in the center comes out clean
4. If the top browns too quickly, tent loosely with foil halfway through baking.

6. Cool & Glaze

1. Let the loaf cool in the pan for 10 minutes.
2. Remove to a wire rack to cool completely.

Optional Orange Glaze

1. Whisk powdered sugar + orange juice + zest.
2. Drizzle over the cooled loaf for a bright citrus finish.

Tips for the Best Cranberry Loaf

• Use fresh cranberries for the brightest flavor.
• Don’t skip the orange zest — it transforms the loaf.
• Buttermilk makes the loaf extra tender.
• If using frozen cranberries, don’t thaw them (prevents bleeding).
• For a bakery-style top, sprinkle 1 tbsp sugar before baking.

Variations

Orange-Cranberry Loaf

Add ¼ cup orange juice and an extra teaspoon of zest.

Almond Cranberry Loaf

Add ½ tsp almond extract and top with sliced almonds.

White Chocolate Cranberry Loaf

Fold in ½ cup white chocolate chips.

Lemon Cranberry Loaf

Swap orange zest for lemon zest.

Storage

• Room Temperature: 3 days (wrapped well)
• Refrigerator: 5–6 days
• Freezer: Up to 3 months
  Wrap slices individually for easy grab-and-go treats.