CRANBERRY LOAF BREAD (BIG BATCH)
INGREDIENTS
Dry ingredients
3 cups all-purpose flour
1 1/2 cups granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Wet ingredients
3 large eggs (room temperature)
1 cup milk (or buttermilk for extra softness)
3/4 cup vegetable oil or melted butter
1 tablespoon vanilla extract
Zest of 1 orange (optional but highly recommended)
Add-ins
2 cups fresh or frozen cranberries (do not thaw if frozen)
2 tablespoons flour (to coat cranberries)
OPTIONAL TOPPING
2 tablespoons sugar mixed with a little orange zest
INSTRUCTIONS
- Preheat oven to 350°F (180°C).
Grease or line your loaf pans or foil pans. - In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In another bowl, whisk eggs, milk, oil (or butter), vanilla, and orange zest.
- Pour wet ingredients into dry ingredients.
Mix gently just until combined. Do not overmix. - Toss cranberries with 2 tablespoons flour, then gently fold them into the batter.
- Divide batter evenly into pans.
Sprinkle sugar topping on top if using. - Bake:
Mini loaf pans: 40–45 minutes
Large loaf pans: 55–65 minutes
A toothpick should come out clean or with a few moist crumbs.
- Cool in pans for 10 minutes, then remove and cool completely.
RESULT
Soft, moist crumb
Sweet with bursts of tart cranberry
Perfect for breakfast, gifting, or freezing
STORAGE
Room temperature: 2 days
Refrigerator: up to 1 week
Freezer: up to 3 months (wrap well)
If you want, I can also give:
Orange glaze version
Lemon cranberry version
Low-sugar version
Or exact measurements for ONLY mini foil pans