This Christmas Cranberry Loaf is a soft, buttery holiday bread studded with fresh cranberries. Every slice is moist, slightly tangy, and perfectly sweet — ideal for Christmas breakfast, afternoon tea, or gifting during the holidays.
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup sour cream (or plain Greek yogurt)
- 2 tablespoons milk
Add-ins:
- 1½ cups fresh cranberries (halved if large)
- 1 tablespoon flour (for tossing the cranberries)
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and lightly flour two small loaf pans or one 9×5-inch pan. - Mix the Dry Ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside. - Cream the Butter and Sugar
In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2–3 minutes). - Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. Mix in the vanilla extract. - Add the Wet and Dry Mixtures
Alternate adding the dry ingredients and sour cream, starting and ending with the dry ingredients. Add milk to loosen the batter slightly. - Fold in Cranberries
Toss cranberries with 1 tablespoon flour (to prevent sinking), then gently fold them into the batter. - Bake
Pour batter into prepared pans and smooth the tops.
Bake for 45–55 minutes (for large loaf) or 30–35 minutes (for small loaves), until a toothpick inserted in the center comes out clean. - Cool and Serve
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Optional Glaze (for a festive finish)
- ½ cup powdered sugar
- 1 tablespoon orange juice or milk
- Mix until smooth and drizzle over cooled loaf.
Storage
Store in an airtight container at room temperature for 3 days or refrigerate for up to 1 week.
You can also freeze it (without glaze) for up to 2 months — just wrap it tightly in plastic wrap and foil.
Why You’ll Love It
- Perfect balance of tart cranberries and sweet buttery crumb
- Easy to make and beautiful on a holiday table
- Freezes and gifts beautifully
FAQ
Q: Can I use dried cranberries instead of fresh?
Yes — use ¾ cup dried cranberries and soak them in warm water or orange juice for 10 minutes before adding.
Q: Can I add nuts?
Absolutely! Fold in ½ cup chopped pecans or walnuts for extra crunch.
Q: Can I make this loaf ahead?
Yes — it tastes even better the next day as the flavors meld together.
Conclusion
This Christmas Cranberry Loaf is a holiday staple — soft, festive, and bursting with juicy cranberries. Whether you’re baking it for guests, gifting it to friends, or keeping it all for yourself, this loaf brings a little Christmas cheer to every bite.
