Imagine sinking your teeth into a moist, tender cranberry loaf that's bursting with tangy-sweet flavor and fills your kitchen with an irresistible aroma. This easy cranberry cake is not just a recipe – it's a slice of pure comfort that will transform your ordinary baking routine into an extraordinary culinary experience. Whether you're a seasoned baker or a kitchen newbie, this foolproof cranberry loaf will have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 50 mins
Total Time: 1 hrs 5 mins
Cuisine: American
Serves: 1 loaf
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup butter, softened
- 1 cup fresh cranberries
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 eggs
- 1 tsp vanilla extract
- 1/2 cup milk
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This should take about 3-5 minutes using an electric mixer.
- Add the eggs, one at a time, to the butter-sugar mixture, mixing well after each addition. Then, stir in the vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Start and end with the flour mixture. Mix until just combined; be careful not to overmix.
- Gently fold in the fresh cranberries using a spatula or wooden spoon, ensuring they are evenly distributed throughout the batter.
- Pour the batter into the prepared loaf pan, spreading it evenly with a spatula.
- Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center comes out clean. If the top is browning too quickly, you can cover it loosely with aluminum foil.
- Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- Slice and serve the cranberry loaf warm or at room temperature. Enjoy your delicious easy cranberry cake cranberry loaf!
Tips
- Use fresh cranberries for the best flavor and texture. Frozen cranberries can work too, but don't thaw them before adding to the batter.
- Be careful not to overmix the batter – mix just until the ingredients are combined to keep the loaf tender and light.
- Toss the cranberries in a little flour before folding them into the batter to prevent them from sinking to the bottom of the loaf.
- Check the loaf's doneness by inserting a toothpick into the center – it should come out clean or with just a few moist crumbs.
- Let the loaf cool completely before slicing to help it set and make cutting easier.
- For extra moisture, you can add a glaze made of powdered sugar and milk, or serve with a dollop of whipped cream.
- Store the loaf in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer preservation.
Nutrition Facts
Calories: 280kcal
Carbohydrates: 40g
Protein: 4g
Fat: 12g
Saturated Fat: 7g
Cholesterol: 65mg
