Moist and Flavorful Cranberry Loaf Recipe: A Perfect Holiday Treat

Ingredients

• 2 cups granulated sugar
• 3 large eggs (room temperature)
• 1 1/4 cups unsalted butter (room temperature)
• 1/2 teaspoon vanilla extract
• 1 tablespoon almond extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (8-ounce) bag fresh cranberries
• Topping:
• 2/3 cup brown sugar
• 1/4 cup all-purpose flour
• 1/2 cup cold unsalted butter (cubed)

Instructions

Preheat your oven to 350°F (175°C). Grease two loaf pans or one large loaf pan (or a 9-inch cake pan) and set aside.

In a large mixing bowl, whisk together the granulated sugar and eggs for at least 5 minutes until the mixture is light and fluffy, nearly doubling in volume. This step is crucial for a tender crumb!

Add the room temperature butter, vanilla extract, and almond extract to the egg mixture. Beat until well combined and creamy.

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Gently fold in the fresh cranberries.

Pour the batter into the prepared loaf pans, spreading it evenly.

For the topping, combine brown sugar, flour, and cold cubed butter in a bowl. Use your fingers or a fork to mix until the mixture resembles coarse crumbs. Sprinkle the topping generously over the batter.

Bake for 45-50 minutes for two loaves or 60-70 minutes for one large loaf, or until a toothpick inserted into the center comes out clean. Allow the cranberry loaf to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Slice, serve, and enjoy the perfect balance of sweet and tart flavors in this moist and flavorful cranberry loaf!