Description
This festive Christmas Cranberry Loaf is a moist and flavorful quick bread bursting with tart cranberries and a hint of orange zest. Perfect for holiday breakfasts or as a sweet snack, this loaf combines the tartness of fresh or frozen cranberries with the crunch of nuts and a delicate orange glaze. Easy to prepare and baked to golden perfection, it’s a delightful seasonal treat for gatherings or cozy mornings.
Ingredients
Scale
Dry Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ½ cup (120ml) orange juice
- ½ cup (120ml) milk
- 1 large egg
- ¼ cup (60ml) vegetable oil or melted butter
- 1 teaspoon vanilla extract
- 1 tablespoon orange zest (optional)
Additional Ingredients
- 1 ½ cups (150g) fresh or frozen cranberries (if using frozen, thaw and drain)
- ½ cup (60g) chopped walnuts or pecans (optional)
Glaze
- 1 cup (120g) powdered sugar
- 2-3 tablespoons orange juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line it with parchment paper if desired to ensure easy removal of the loaf after baking.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until well combined, ensuring even distribution of the leavening agents.
- Mix the Wet Ingredients: In a separate bowl, combine the orange juice, milk, egg, vegetable oil or melted butter, and vanilla extract. Add the orange zest if using to enhance the citrus flavor of the loaf.
- Combine Wet and Dry Ingredients: Gradually pour the wet ingredients into the dry ingredients. Stir gently with a spatula or wooden spoon until just combined. Be careful not to overmix, as this can lead to a dense loaf.
- Add Cranberries and Nuts: Fold in the fresh or thawed cranberries and chopped walnuts or pecans if using. Incorporate these ingredients evenly throughout the batter without breaking them up too much.
- Bake the Loaf: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean, indicating the loaf is cooked through.
- Cool: Remove the loaf from the oven and allow it to cool in the pan for 10-15 minutes. Then transfer it to a wire rack to cool completely to prevent sogginess and allow it to set properly.
- Optional Glaze: While the loaf cools, whisk together powdered sugar and orange juice to create a smooth glaze. Drizzle the glaze over the cooled loaf, adding a sweet citrus finish.
- Serve: Slice the loaf and enjoy as a festive holiday treat, perfect for breakfast, dessert, or an afternoon snack.
Notes
- If using frozen cranberries, make sure to thaw and drain them well to avoid excess moisture in the batter.
- You can substitute vegetable oil with melted butter for a richer flavor.
- Chopped nuts are optional but add a nice crunch; pecans or walnuts work best.
- The orange zest and glaze enhance the citrus flavor but can be omitted if desired.
- Store the loaf in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
