Cranberry Cinnamon Loaf
Cranberry cinnamon bread has been a staple in my family for as long as I can remember. My grandmother used to make it every holiday season, and it was always one of my favorite treats. The warm, sweet spices and tart cranberries were a perfect combination, and the bread was always so moist and fluffy.
My grandmother never wrote down her recipe, but I watched her make it many times over the years. I learned to mix the ingredients until just combined, so that the bread would be light and airy. I learned to fold in the cranberries gently, so that they wouldn’t burst. And I learned to bake the bread until a toothpick inserted into the center came out clean, so that it wouldn’t be dry or overcooked.
When I was old enough, my grandmother taught me how to make the icing drizzle. She said that the icing was the perfect finishing touch for the bread, and it made it look even more festive.
Over the years, I’ve made cranberry cinnamon bread for my own family and friends. It’s always a hit, and everyone loves it. It’s the perfect bread for any occasion, from a holiday brunch to a simple afternoon snack.
Questions I often get about this recipe:
Q: Can I use frozen cranberries?
A: Yes, you can use frozen cranberries, but make sure to thaw them completely before adding them to the batter. Frozen cranberries will release water as they thaw, which can make the bread soggy.
Q: Can I substitute another type of dried fruit for the cranberries?
A: Yes, you can substitute any other type of dried fruit for the cranberries, such as raisins, cherries, or apricots. Just be sure to chop the fruit into small pieces so that it evenly distributes throughout the bread.
Q: Can I make the bread without the icing drizzle?
A: Yes, you can make the bread without the icing drizzle. The bread is still delicious on its own, but the icing drizzle adds a nice touch of sweetness and moisture.
Q: Can I store the bread in the freezer?
A: Yes, you can store the bread in the freezer for up to 3 months. Just be sure to wrap it tightly in plastic wrap or aluminum foil before freezing. To thaw, let the bread sit at room temperature for 1-2 hours, or overnight in the refrigerator.
Q: What are some other ways to serve cranberry cinnamon bread?
A: Cranberry cinnamon bread can be enjoyed on its own, or it can be served with a variety of other toppings, such as butter, cream cheese, or jam. It is also delicious toasted and served with a cup of coffee or tea.
What you need to make this recipe:
Ingredients:
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup (1 stick) unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 cup milk
1 cup cranberries, rinsed and dried
1/4 cup all-purpose flour, for tossing the cranberries
For the icing drizzle:
1 cup powdered sugar
2-3 tablespoons milk
1/2 teaspoon vanilla extract
How to make the recipe:
Instructions:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×5 inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
In a small bowl, toss the cranberries with the remaining 1/4 cup flour. Fold the cranberries into the batter.
Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.
To make the icing drizzle, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled bread and serve.
Tips:
For a more tart bread, add 1/4 cup of lemon juice to the batter.
To make a streusel topping, combine 1/4 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon ground cinnamon in a small bowl. Cut in 1/4 cup (1/2 stick) unsalted butter until the mixture resembles coarse crumbs. Sprinkle the streusel topping over the batter before baking.
Store the bread in an airtight container at room temperature for up to 3 days.
Printable Recipe:
Cranberry Cinnamon Loaf
Ingredients
- 2 1/4 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
- 1 cup cranberries, rinsed and dried
- 1/4 cup all-purpose flour, for tossing the cranberries
For the drizzle
- 1 cup powdered sugar
- 2-3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients alternately with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, toss the cranberries with the remaining 1/4 cup flour. Fold the cranberries into the batter.
- Pour the batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes before removing to a wire rack to cool completely.
- To make the icing drizzle, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the icing over the cooled bread and serve.
Notes
- For a more tart bread, add 1/4 cup of lemon juice to the batter.
- To make a streusel topping, combine 1/4 cup all-purpose flour, 1/4 cup granulated sugar, and 1/4 teaspoon ground cinnamon in a small bowl. Cut in 1/4 cup (1/2 stick) unsalted butter until the mixture resembles coarse crumbs. Sprinkle the streusel topping over the batter before baking.
- Store the bread in an airtight container at room temperature for up to 3 days.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make dessert. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook.
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