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- 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 sugar - 2 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 1 1/2 cups fresh cranberries (or frozen, thawed) - 1/2 cup chopped walnuts (optional) - 1/4 cup orange zest Gather these ingredients for a great start. Each one plays a key role in flavor and texture. The flour gives structure, while the baking powder and soda help the loaf rise. Salt enhances taste, and cinnamon adds warmth. Softened butter is vital for a creamy mix. Sugar sweetens the loaf nicely. Eggs bind the mixture to create a tender crumb. Vanilla adds a lovely scent, and buttermilk makes the loaf moist. Cranberries provide tartness, creating a balance with the sugar. If you love nuts, walnuts add a nice crunch. Orange zest brightens the flavor and gives a fresh twist. Once you have these ingredients, you are ready to make a delightful breakfast loaf. Enjoy the process of mixing and baking as the aroma fills your kitchen! {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This temperature is perfect for baking. While the oven warms up, grab a 9x5-inch loaf pan. Grease it well or line it with parchment paper. This step helps you remove the loaf easily after baking. In a medium bowl, combine the dry ingredients. You will need: - 2 cups all-purpose flour - 1 teaspoon baking powder - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 teaspoon ground cinnamon Whisk these together until they are mixed well. This mix is the backbone of your loaf. Set it aside for later use. Now, take a large mixing bowl. Add 1/2 cup of softened unsalted butter and 1 cup of sugar. Use a hand mixer or a whisk to cream them together. Mix until the mixture looks light and fluffy. This step adds air to your batter, making it rise nicely. Next, you will add 2 large eggs to the creamed butter and sugar. Add them one at a time, mixing well after each addition. Then, pour in 1 teaspoon of vanilla extract. Mix until everything is smooth. This adds flavor and richness to your loaf. Now it’s time to mix the wet and dry ingredients. Start by adding a bit of the dry mix to the butter mixture. Then pour in 1 cup of buttermilk. Alternate between the dry mix and the buttermilk, starting and ending with the dry ingredients. Mix until just combined. This method keeps your batter light. Gently fold in 1 1/2 cups of fresh cranberries and 1/2 cup of chopped walnuts if you like. Use a spatula to carefully mix them in. Avoid overmixing to keep your loaf tender. You can also add 1/4 cup of orange zest for a fresh twist. Pour the batter into your prepared loaf pan. Smooth the top with a spatula. Place it in the oven and bake for 55-60 minutes. Check doneness by inserting a toothpick in the center. If it comes out clean, the loaf is done. If the top browns too fast, cover it with foil. Once baked, let the loaf cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely. Using ingredients at room temperature is key. Cold butter can lead to lumps. Softened butter helps mix better, creating a smooth batter. Eggs should also be warm. This way, they blend easily with the butter and sugar. To check for doneness, use a toothpick. Insert it into the center of the loaf. If it comes out clean, the loaf is ready. If it’s wet, give it a few more minutes. Cover with foil if the top turns too dark to avoid burning. For a pretty finish, slice the loaf and serve warm. Drizzle a simple glaze made of powdered sugar and orange juice on top. Add fresh cranberries for a splash of color. A dusting of powdered sugar completes the festive look. Pro Tips Use Fresh Cranberries: Opt for fresh cranberries when in season for the best flavor and texture. If using frozen, ensure they are fully thawed and drained before adding to the batter. Room Temperature Ingredients: Make sure your butter, eggs, and buttermilk are at room temperature. This helps create a smoother batter and ensures even baking. Check Doneness: Start checking the loaf a few minutes before the suggested baking time. Ovens can vary, so a toothpick should come out clean or with a few crumbs, not wet batter. Store Properly: To keep the loaf fresh, wrap it tightly in plastic wrap and store it at room temperature for up to 3 days, or freeze for up to 3 months. {{image_2}} You can change this loaf based on the season. For a fall twist, add chopped apples or pears. In winter, mix in dried fruits like apricots or figs. You can also try spices like nutmeg or cardamom for warmth. These changes bring new flavors to your breakfast loaf. To make this loaf gluten-free, swap regular flour for a gluten-free blend. Look for a blend that includes xanthan gum. This helps give the loaf a nice structure. Follow the same steps in the recipe. You will still enjoy a moist and tasty loaf! If you want to skip walnuts, there are many options. Use chopped pecans or almonds for a different crunch. You could even add seeds like sunflower or pumpkin. These nuts and seeds add great texture and flavor, making your loaf even better. To keep your cranberry breakfast loaf fresh, wrap it tightly in plastic wrap. Place it in an airtight container to block air. This way, it stays moist and tasty. You can also store it at room temperature. Just keep it out of direct sunlight. If you plan to eat it within a few days, this method works well. For longer storage, consider freezing. To freeze the loaf, first let it cool completely. Then, slice it for easier serving. Wrap each slice in plastic wrap, and then place them in a freezer bag. Be sure to remove as much air as possible. This helps prevent freezer burn. To reheat, take a slice out and let it thaw in the fridge overnight. You can also warm it in the microwave for about 15 to 20 seconds. Your cranberry breakfast loaf will taste best within three days when stored at room temperature. If you keep it in the fridge, it can last up to a week. However, freezing it can extend its life to about three months. Always check for any signs of spoilage before eating. Enjoy it fresh for the best flavor! Yes, you can use frozen cranberries in this recipe. Just remember to thaw them first. Thawing helps them mix better in the batter. Frozen cranberries can be just as good as fresh ones. They will still add that tart burst of flavor. If you don't have buttermilk, you can make a substitute. Mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes. This will create a similar acidity. You can also use plain yogurt or sour cream, thinned with a bit of milk. To check if the loaf is done, insert a toothpick into the center. If it comes out clean, your loaf is ready. The top should also look golden brown. If it browns too quickly, cover it with foil while baking. Yes, you can make this recipe vegan with a few changes. Replace the eggs with flax eggs or applesauce. Use plant-based butter instead of regular butter. For buttermilk, use almond milk with lemon juice, as mentioned earlier. These swaps keep the flavor and texture delicious. This blog post covered every step to make a tasty cranberry loaf. You learned about the key ingredients, easy steps, and helpful tips. I shared variations to suit your taste and ways to store your loaf for longer. Baking can be fun and rewarding. Now, you can enjoy a warm slice anytime. Embrace your creativity in the kitchen and share this delight with others!

Cranberry Bliss Breakfast Loaf

A delightful breakfast loaf filled with fresh cranberries and a hint of orange zest, perfect for the 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
  • 1 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1.5 cups fresh cranberries (or frozen, thawed)
  • 0.5 cup chopped walnuts (optional)
  • 0.25 cup orange zest

Instructions
 

  • Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan or line it with parchment paper for easy removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and ground cinnamon. Set aside.
  • In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  • Beat in the eggs one at a time, then add the vanilla extract and mix well.
  • Alternate adding the dry ingredients and the buttermilk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
  • Gently fold in the cranberries, chopped walnuts (if using), and orange zest into the batter until evenly distributed.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, lightly cover with aluminum foil.
  • Once baked, remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the loaf and serve warm, optionally drizzling with a simple glaze made from powdered sugar and a splash of orange juice. Garnish with fresh cranberries and a dusting of powdered sugar on top for a festive look!
Keyword breakfast, cranberries, loaf, orange zest