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To make the cranberry breakfast loaf, gather these key ingredients: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon - 1/2 cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs, at room temperature - 1 teaspoon vanilla extract - 1 cup buttermilk, at room temperature - 1 1/2 cups fresh cranberries or thawed frozen cranberries You can enhance the flavor with these optional ingredients: - 1/2 cup chopped walnuts - 1/4 cup grated orange zest Adding walnuts gives a nice crunch. The orange zest adds a bright taste. If you have allergies, consider these substitutions: - Use gluten-free flour instead of all-purpose flour for a gluten-free loaf. - Replace butter with coconut oil for a dairy-free option. - Use flax eggs in place of regular eggs for a vegan version. These swaps keep the loaf tasty while catering to dietary needs. {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. Next, take a 9x5-inch loaf pan and grease it with butter. You can also line it with parchment paper. This makes it easier to remove the loaf later. In a medium bowl, measure out the dry ingredients. You will need 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, 1/2 teaspoon of salt, and 1 teaspoon of ground cinnamon. Whisk them together until they are well mixed. Set this bowl aside for later. Now, grab a large bowl and add 1/2 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer to beat them together. Mix until the mixture looks light and fluffy, about 2-3 minutes. This step adds air and helps the loaf rise. Add 2 large eggs to the butter-sugar mix, one at a time. Be sure to mix well after each addition. Then, stir in 1 teaspoon of vanilla extract. Next, take your dry ingredient mix and add it to the wet mix, alternating with 1 cup of room temperature buttermilk. Start and end with the dry ingredients. Mix gently until just combined to keep the loaf light. Now it’s time to add some flavor! Fold in 1 1/2 cups of fresh cranberries and 1/2 cup of chopped walnuts, if you want. Also, add 1/4 cup of grated orange zest. Gently mix until all the ingredients are evenly distributed. This will add a great taste and texture to your loaf. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Bake it in your preheated oven for 55-60 minutes. Check if it’s done by inserting a toothpick into the center. If it comes out clean, the loaf is ready. If the top browns too much, cover it loosely with aluminum foil for the last 10-15 minutes. Once done, cool the loaf in the pan for about 10 minutes, then transfer it to a wire rack to cool completely. This helps it slice better later. To get a soft and moist loaf, avoid overmixing the batter. Mix the dry and wet ingredients just until combined. This keeps the loaf light. Also, make sure your butter is soft. It should be at room temperature. This helps it blend well with sugar, adding air for a fluffy texture. One big mistake is not measuring ingredients correctly. Use a kitchen scale or measuring cups for precision. Another common error is opening the oven too soon. This can cause the loaf to sink. Wait until the minimum baking time before checking for doneness. Lastly, don’t skip the cooling step. Letting the loaf cool in the pan helps it firm up. To check if your loaf is ready, insert a toothpick into the center. If it comes out clean, the loaf is done. If it has batter on it, bake for a few more minutes. The top should be golden brown and feel firm to the touch. If it browns too fast, cover it loosely with foil. This helps to avoid burning while the inside cooks fully. Pro Tips Use Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and better texture in the finished loaf. Don't Overmix the Batter: Gently fold the dry ingredients into the wet ingredients to avoid overmixing, which can lead to a dense loaf. Experiment with Add-Ins: Feel free to customize the loaf by adding different nuts, chocolate chips, or spices like nutmeg for a unique flavor twist. Storage Tips: Store any leftover loaf in an airtight container at room temperature for up to 3 days, or freeze it for longer storage. Just make sure to slice it before freezing for easy serving! {{image_4}} You can easily add a burst of flavor to your loaf by including orange zest. This adds a bright, citrus touch that pairs well with cranberries. Use about 1/4 cup of grated orange zest. If you want more orange flavor, mix in some fresh orange juice. Replace a bit of the buttermilk with orange juice for a nice twist. This change makes your loaf taste fresh and vibrant! If you need a nut-free loaf, just leave out the walnuts. You can swap them for seeds like pumpkin or sunflower seeds. These add crunch without nuts. Another option is to add extra fruit like raisins or chopped apples. They keep the loaf moist and tasty while making it safe for those with nut allergies. To make this loaf gluten-free, use a gluten-free all-purpose flour blend. Make sure it has xanthan gum, which helps with texture. You can also add an extra egg for moisture. This keeps the loaf fluffy and soft. Remember to check that your baking powder and other ingredients are gluten-free. To keep your leftover cranberry breakfast loaf fresh, wrap it tightly in plastic wrap. You can also place it in an airtight container. Store it at room temperature for up to three days. If you want it to last longer, consider refrigerating it. In the fridge, it can last for about a week. If you want to save your loaf for later, freezing is a great option. First, let the loaf cool completely. Then, wrap it tightly in plastic wrap. After that, wrap it again in aluminum foil or place it in a freezer-safe bag. This helps prevent freezer burn. You can freeze it for up to three months. When you are ready to enjoy your loaf again, remove it from the freezer. Let it thaw overnight in the fridge. You can reheat slices in the microwave for about 20-30 seconds. If you prefer the oven, preheat it to 350°F (175°C), and warm the slices for about 10 minutes. This will help revive the loaf’s soft texture. Enjoy the fresh flavor just like it was baked! Yes, you can use frozen cranberries. Just thaw them before mixing into the batter. They still taste great and add that tartness we love. I often use frozen ones when fresh cranberries are out of season. They work well in this recipe. The loaf lasts about 3-4 days at room temperature. Make sure to wrap it well to keep it fresh. If you want it to last longer, store it in the fridge. It can stay good for up to a week when chilled. Absolutely! You can add fruits like blueberries or chopped apples. Nuts like pecans or almonds also work well. Be creative! Just keep the total amount around 2 cups so the loaf bakes evenly. I love serving it with a cup of coffee or tea. You can also add a dollop of cream cheese or butter on top for extra flavor. A drizzle of honey or a sprinkle of powdered sugar makes it even better! This blog covered all you need to make a delicious cranberry breakfast loaf. We explored key ingredients, step-by-step instructions, and clever tips for perfect results. You can even try fun variations or store your loaf to enjoy later. Baking can be simple and rewarding. Now, you have the tools to impress your friends and family with your skills. Happy baking!

Cranberry Bliss Breakfast Loaf

A delightful breakfast loaf featuring fresh cranberries and a hint of orange zest, perfect for any morning.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast
Cuisine American
Servings 10
Calories 200 kcal

Ingredients
  

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 0.5 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 2 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1.5 cups fresh cranberries (or thawed frozen cranberries)
  • 0.5 cup chopped walnuts (optional)
  • 0.25 cup grated orange zest

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or line it with parchment paper to ensure easy release of the loaf after baking.
  • In a medium mixing bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon until evenly combined. Set this mixture aside for later use.
  • In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture becomes light and fluffy, about 2-3 minutes.
  • Add the eggs to the butter-sugar mixture one at a time, beating well after each addition to fully incorporate them. Stir in the vanilla extract until combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, alternating with the buttermilk. Begin and end with the dry ingredients, mixing gently after each addition just until combined. Be careful not to overmix, as this will affect the texture.
  • Carefully fold in the fresh cranberries, chopped walnuts (if using), and grated orange zest until they are evenly distributed throughout the batter.
  • Pour the batter evenly into the prepared loaf pan, using a spatula to smooth the top for a nice finish.
  • Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top of the loaf begins to brown too much, you can loosely cover it with aluminum foil for the last 10-15 minutes of baking.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

For an extra touch, drizzle a simple glaze made from powdered sugar and a splash of fresh orange juice over the top.
Keyword breakfast, cranberry, loaf, orange zest