Cranberry Loaf Recipe
Ingredients
- 2 cups sugar
- 3 eggs, at room temperature
- ¾ cup butter, at room temperature
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 (8 oz) bag fresh cranberries
Crumble Topping
- ¼ cup brown sugar
- ¼ cup all-purpose flour
- ⅓ cup butter
Preparation
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease two loaf pans thoroughly. You can also opt to make one large loaf or use a 9-inch cake pan.
- Beat Eggs and Sugar: In a large bowl, combine the eggs and sugar. Beat the mixture for 5 minutes, or until it has nearly doubled in volume. This step is crucial for the texture of the loaf.
- Add Wet Ingredients: Mix in the butter, vanilla extract, and almond extract until the mixture is smooth and well combined.
- Incorporate Dry Ingredients: Gently fold in the flour, baking powder, and salt until just combined. Be careful not to overmix. Fold in the fresh cranberries.
- Transfer to Pans: Pour the batter into the prepared loaf pans.
- Prepare the Crumble Topping: In a small bowl, mix together the brown sugar, flour, and butter until the mixture is sandy in texture. Sprinkle the crumble topping evenly over the batter in the pans.
- Bake: Place the pans in the oven and bake for 45-50 minutes for two loaves or 60-70 minutes for one large loaf. Check for doneness by inserting a toothpick into the center of the loaf; it should come out clean.
- Cool and Slice: Allow the loaves to cool in the pans before transferring them to a wire rack to cool completely. Once cooled, slice and serve.