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Here’s a delicious recipe for a Cranberry Loaf that combines the tartness of cranberries with a moist and tender bread texture. It’s perfect for breakfast, brunch, or as a snack with tea or coffee.


  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup plain yogurt or sour cream
  • 1 cup fresh or frozen cranberries (if using frozen, do not thaw)
  • 1 tablespoon all-purpose flour (for coating cranberries)
  • Optional: 1/2 cup chopped nuts (such as pecans or walnuts)


  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
  2. In a medium bowl, whisk together 1 1/2 cups of flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using a hand mixer or stand mixer.
  4. Add the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, alternating with the plain yogurt or sour cream, and mix until just combined. Be careful not to overmix.
  6. In a small bowl, toss the cranberries with 1 tablespoon of flour until they are coated. This helps prevent them from sinking to the bottom of the loaf during baking.
  7. Gently fold the coated cranberries into the batter. If using chopped nuts, fold them in as well at this stage.
  8. Pour the batter into the prepared loaf pan and spread it evenly with a spatula.
  9. Bake the cranberry loaf in the preheated oven for 50-60 minutes or until a toothpick inserted into the center comes out clean.
  10. Once baked, remove the loaf from the oven and let it cool in the pan for about 10-15 minutes. Then, transfer the loaf to a wire rack to cool completely.
  11. Slice the cooled cranberry loaf and serve it as desired. You can enjoy it plain, with a dusting of powdered sugar on top, or with a drizzle of glaze made from powdered sugar and lemon juice.
  12. Store any leftover cranberry loaf in an airtight container at room temperature for a few days, or refrigerate for longer freshness.

Enjoy the delicious tartness of cranberries in this moist and flavorful loaf that’s perfect for any time of day!


By uvu44

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