Instructions
Step 1: Prep Work
- Preheat oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan (or line with parchment paper).
Step 2: Dry Ingredients
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
Step 3: Wet Ingredients
- In a large bowl, combine granulated sugar, brown sugar, and melted butter. Whisk well.
- Add eggs one at a time, beating well. Stir in vanilla extract.
- Gradually mix in buttermilk until smooth.
Step 4: Combine & Bake
- Gradually add dry ingredients to wet ingredients, mixing until just combined.
- Fold in cranberries and orange zest (if using).
- Pour batter into prepared pan and bake for 50-55 minutes, or until a toothpick inserted comes out clean.
- Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
Tips & Notes
- Chop cranberries coarsely for even distribution.
- Use room temperature eggs and buttermilk for best results.
- Don’t overmix the batter!
Recipe Variations
- Add 1/2 cup chopped nuts for extra crunch.
- Drizzle with a powdered sugar and orange juice glaze.
- Use dried cranberries (soak in hot water for 10 minutes first).
Frequently Asked Questions
Can I use frozen cranberries?
Yes! No need to thaw them.
How should I store the loaf?
Store at room temperature for up to 3 days, refrigerate for up to 1 week, or freeze for up to 3 months.
Can I make this ahead?
Yes! Make it 1-2 days in advance for even better flavor.
Serving Suggestions
- Warm with butter
- With coffee or tea
- With whipped cream or ice cream
Enjoy this delicious Cranberry Loaf!
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