Cinnamon Cranberry Nut Loaf

This Cinnamon Cranberry Nut Loaf has become a cherished recipe in my kitchen. Whether it's for a cozy breakfast or a treat during holiday gatherings, its warming cinnamon aroma and pops of tart cranberries always impress. With a soft, moist crumb and delightful texture from nuts, it’s a bake I turn to again and again.

I first tried this recipe as a holiday experiment and was amazed at how quick it disappeared. Now, it’s a staple whenever cranberries are in season.

• All-purpose flour: Ensures structure and softness
• Fresh or frozen cranberries: Provides tangy bursts of flavor and vibrant color
• Granulated sugar: Adds sweetness to balance tart cranberries
• Chopped nuts like walnuts or pecans: Adds crunch and nutty richness
• Baking powder: Helps the loaf rise and stay fluffy
• Baking soda: Enhances the leavening for a tender crumb
• Ground cinnamon: Brings a warm aromatic depth
• Salt: Balances and enhances flavors overall
• Large eggs: Essential for structure and moisture
• Vegetable oil or melted butter: Keeps the loaf moist and tender pick your preferred fat for flavor preference
• Milk or buttermilk: Adds moisture and subtle richness buttermilk gives a slight tang
• Vanilla extract: Boosts the overall flavor complexity
• Optional topping: Simple powdered sugar glaze and garnishes for added flair

How To Make Cinnamon Cranberry Nut Loaf

Preheat the Oven:

Set your oven to 350°F or 175°C. Grease a standard loaf pan and line it with parchment paper for easy removal.

Mix the Dry Ingredients:

Combine flour, baking powder, baking soda, cinnamon, salt, and sugar in a large bowl. Whisk until evenly distributed for a smooth batter later on.

Prepare the Wet Mixture:

In another bowl, lightly beat the eggs. Add oil or melted butter, milk, and vanilla extract. Stir until the mixture is smooth and cohesive.

Combine Wet and Dry Ingredients:

Gradually incorporate the wet mixture into the dry ingredients. Gently mix until just combined to avoid overmixing. This will ensure a tender loaf.

Fold in Cranberries and Nuts:

Add the cranberries and nuts. Fold gently to evenly disperse them without crushing the cranberries.

Pour and Smooth:

Transfer the batter to your prepared loaf pan. Smooth out the top with a spatula for even baking.

Bake:

Bake for 50 to 60 minutes. Check for doneness by inserting a toothpick into the center it should come out clean. If the top browns too quickly cover it loosely with foil.

Cool and Glaze:

Let the loaf rest in the pan for about 10 minutes. Transfer it to a wire rack for cooling. Once fully cooled drizzle with glaze if desired and garnish with extra cranberries and nuts.

I always look forward to folding in the cranberries they remind me of the family Christmas mornings when we enjoy this loaf together. The tartness of the cranberries paired with the subtle warmth of cinnamon creates a nostalgic yet refreshing bite every time.

Storage Tips

Store the loaf in an airtight container at room temperature for up to 3 days. For longer storage refrigerate up to 5 days or freeze it for later indulgence.

Ingredient Substitutions

Try dried cranberries if fresh or frozen ones are unavailable. Replace the nuts with seeds like pumpkin or sunflower for a nut-free version while maintaining texture.

Serving Suggestions

Serve slices warm with butter or cream cheese for breakfast. Pair with coffee or hot cocoa for a cozy afternoon snack.

Cultural Historical Context

This recipe embraces the flavors of traditional holiday baking. Cranberries originally native to North America bring a unique tartness cherished in many festive recipes.

Recipe FAQs

→ Can I use frozen cranberries instead of fresh?

Yes, frozen cranberries work well. No need to thaw them, just fold them into the batter as is to maintain the loaf's moisture and texture.

→ What type of nuts work best for this loaf?

Chopped walnuts or pecans are ideal as they provide a complementary crunch and flavor, but feel free to experiment with your favorite nuts.

→ How can I ensure the loaf remains moist?

Avoid overmixing the batter to keep it tender, and ensure you bake it just until a toothpick inserted in the center comes out clean.

→ Can I substitute the milk with buttermilk?

Yes, buttermilk is an excellent substitution, adding a slight tanginess and ensuring a tender crumb.

→ What can I use as a topping for the loaf?

A simple glaze made with powdered sugar and milk works wonderfully. You can also sprinkle extra cranberries and nuts for an elegant finish.

→ How should I store the loaf?

Once cooled, wrap the loaf tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.