Christmas Cranberry Loaf

This festive cranberry loaf is soft, moist, and bursting with tart cranberries and a hint of orange. Perfect for holiday breakfasts, gifting, or a cozy dessert with a cup of tea!

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Ingredients

For the Loaf:

• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup orange juice (freshly squeezed is best)
• Zest of 1 orange
• 1/2 cup buttermilk
• 1 1/2 cups fresh or frozen cranberries (do not thaw if frozen)

For the Glaze (Optional):

• 1 cup powdered sugar
• 2–3 tablespoons orange juice
• Zest of 1/2 orange (optional, for garnish)

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Instructions

Step 1: Preheat Oven and Prep Pan

1. Preheat your oven to 350°F (175°C).
2. Grease a 9×5-inch loaf pan and line it with parchment paper, leaving some overhang for easy removal.

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Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.

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Step 3: Cream Butter and Sugar

1. In a large bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.

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Step 4: Add Wet Ingredients

1. Beat in the eggs one at a time, followed by the vanilla extract, orange juice, and orange zest.
2. Gradually mix in the buttermilk until smooth.

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Step 5: Combine Wet and Dry Ingredients

1. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
2. Gently fold in the cranberries with a spatula, being careful not to overmix.

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Step 6: Bake the Loaf

1. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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Step 7: Prepare the Glaze (Optional)

1. In a small bowl, whisk together the powdered sugar and orange juice until smooth and pourable.
2. Drizzle the glaze over the cooled loaf and sprinkle with orange zest, if desired.

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Notes

• Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
• Freezing: Wrap the loaf tightly in plastic wrap, then in foil, and freeze for up to 3 months. Thaw overnight in the refrigerator.
• Variations: Add 1/2 cup chopped walnuts or pecans for extra crunch.

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Nutrition (Per Serving):

• Calories: 245
• Protein: 4g
• Fat: 8g
• Carbohydrates: 39g
• Sugar: 23g