Cranberry Loaf: A Delightful Sweet Treat
If you’re looking for a delightful blend of sweet and tart, look no further than Cranberry Loaf! This moist and flavorful bread is perfect for breakfast, dessert, or a cozy afternoon snack. Imagine slicing into a tender loaf filled with fresh cranberries bursting with juicy goodness—how divine does that sound? What’s even more enticing is that it’s incredibly straightforward to whip up, making it an excellent choice for both novice bakers and experienced kitchen maestros alike!
Ingredients
- 2 cups sugar
- 3 eggs room temperature
- 3/4 cup butter room temperature
- 2 cups fresh cranberries or frozen, thawed
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1/2 cup orange juice
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Prepare a loaf pan by greasing and flouring it, ensuring your loaf comes out easily.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy.
- Incorporate Eggs: Beat in the eggs one at a time, ensuring each egg is well incorporated before adding the next.
- Add Vanilla: Stir in the vanilla extract to add an extra layer of flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, alternating with orange juice. Mix until just combined—be careful not to overmix!
- Fold in Cranberries: Gently fold in the cranberries, taking care not to crush them.
- Pour into Loaf Pan: Pour the batter into the prepared loaf pan and smooth the top.
- Bake: Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the loaf to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing and enjoying!