Moist & Flavorful Cranberry Loaf – The Ultimate Sweet & Tart Holiday Bread
This beautifully moist, perfectly sweet, and gently tart Cranberry Loaf is everything a holiday treat should be—simple, festive, and incredibly delicious.
There’s something special about a freshly baked Cranberry Loaf.
As soon as it comes out of the oven, the warm aroma fills the kitchen with pure comfort and holiday charm.
This loaf is ultra-moist, wonderfully tender, and studded with bursts of ruby-red cranberries that add the perfect contrast of tartness.
Whether you’re serving it for breakfast, gifting it to friends, or pairing it with a warm drink on a cozy winter evening, this loaf delivers bakery-quality results with easy, no-fuss steps.
Once you try it, you’ll understand why so many home bakers call it the best cranberry loaf recipe ever!
Ingredients & What They Do
For the Cranberry Loaf:
- 2 cups sugar – Sweetens the loaf, balances tart cranberries, and contributes to a soft crumb.
- 3 eggs, room temperature – Add moisture and structure for a smooth, rich batter.
- ¾ cup butter, room temperature – Provides flavor and keeps the loaf incredibly moist.
- 2 teaspoons vanilla extract – Enhances aroma and richness.
- 3 cups all-purpose flour – Gives the loaf shape while staying soft and tender.
- 1 teaspoon salt – Balances sweetness and intensifies flavor.
- 1 tablespoon baking powder – Helps the loaf rise tall and fluffy.
- 1 cup milk – Adds moisture and creates a silky, smooth batter.
- 2 cups fresh or frozen cranberries – The star ingredient, adding juicy tart bursts in every bite.
Step-by-Step Instructions
-
Preheat the Oven:
Set your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper for easy removal. -
Cream Sugar & Butter:
In a large mixing bowl, beat the butter and sugar together for 3–4 minutes until light, pale, and fluffy.
This step creates air pockets that help the loaf bake tender and soft. -
Add the Eggs & Vanilla:
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla extract until the mixture becomes creamy and smooth. -
Mix Dry Ingredients:
In a separate bowl, whisk together the flour, salt, and baking powder.
This ensures even distribution and prevents clumping. -
Combine Wet & Dry:
Add the dry ingredients to the butter mixture alternately with the milk.
Mix gently until just combined—overmixing can make the loaf dense. -
Fold in Cranberries:
Gently fold in the cranberries with a spatula so they distribute evenly without streaking the batter. -
Fill the Pan:
Pour the batter into the prepared loaf pan and spread the top evenly with a spatula. -
Bake:
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
(Check at 50 minutes and cover loosely with foil if browning too quickly.) -
Cool & Serve:
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Helpful Baking Tips
- Frozen cranberries can be used without thawing—this prevents them from bleeding into the batter.
- Add orange zest (1 tablespoon) for a festive citrus twist.
- Use a serrated knife for clean slices once fully cooled.
- This loaf freezes beautifully for up to 3 months.
Serving Suggestions
Enjoy your Cranberry Loaf with:
- A warm cup of coffee or tea
- A drizzle of vanilla icing
- A smear of butter or cream cheese
- A sprinkle of powdered sugar for a snowy winter look