Festive Christmas Cranberry Loaf with Crumble

Finding the perfect holiday treat recipe that’s both festive and not overly sweet can feel like quite the task. Between all the cookie swaps and rich desserts that pop up during December, sometimes you just want something a bit more balanced that still captures the Christmas spirit.

That’s where this Christmas Cranberry Loaf with Crumble comes in – it’s the ideal mix of tart cranberries and sweet crumb topping, perfect for breakfast with coffee or an afternoon snack. Plus, it’s straightforward to make and fills your kitchen with the coziest holiday aromas.

What Kind of Cranberries Should I Use?

Fresh cranberries are the star of this holiday loaf, but you’ve got options if you can’t find them in the produce section. Fresh cranberries typically show up in stores from October through December, making them perfect for holiday baking. If you’re making this recipe out of season, frozen cranberries work just as well – just toss them in while they’re still frozen to prevent them from getting mushy. When shopping for fresh cranberries, look for firm, bright red berries and avoid any that are soft or wrinkled. One helpful tip: give the bag a gentle bounce – fresh cranberries will bounce when they’re good, while soft ones won’t.

Options for Substitutions

Need to make some swaps? Here are some helpful substitutions for this festive loaf:

• Fresh cranberries: If fresh cranberries aren’t in season, frozen ones work just as well – no need to thaw them first. You could also try dried cranberries (use 1 cup instead), but soak them in hot water for 10 minutes and drain before using.
• Butter: You can swap butter with oil (use 2/3 cup) or applesauce (use equal amount) for a different texture. Keep in mind that butter gives the best flavor, and using applesauce will make the loaf more dense.
• All-purpose flour: While all-purpose flour works best, you can use cake flour for a lighter texture (add 2 extra tablespoons), or whole wheat pastry flour for a nuttier taste. Regular whole wheat flour isn’t recommended as it will make the loaf too heavy.
• Almond essence: Out of almond essence? Double up on the vanilla, or try using orange extract for a different but complementary flavor.
• Eggs: For each egg, you can substitute with either 1/4 cup of mashed banana or 1/4 cup of unsweetened applesauce plus 1/2 teaspoon of baking powder. The texture will be slightly different but still good.

Watch Out for These Mistakes While Baking

The biggest challenge when making cranberry loaf is getting the right moisture balance – using cold ingredients straight from the fridge can lead to uneven mixing and a dense, heavy texture, so make sure your eggs and butter are truly at room temperature (about 1 hour on the counter).

Another common mistake is overmixing the batter once you’ve added the flour, which develops too much gluten and results in a tough loaf – instead, fold the dry ingredients gently just until they’re incorporated, and don’t worry about a few small lumps.

When it comes to the cranberries, avoid the temptation to add extra ones as too many can make your loaf too wet and prevent it from cooking properly in the middle – stick to the recommended amount and toss them in a tablespoon of flour to prevent them from sinking to the bottom.

For the perfect texture, check your loaf about 10 minutes before the recommended baking time since oven temperatures can vary significantly, and remember that the loaf will continue cooking slightly after you take it out of the oven.

What to Serve With Cranberry Loaf?

This sweet and tart cranberry loaf makes a perfect partner for your morning coffee or afternoon tea break. A generous spread of softened butter or cream cheese on a warm slice really hits the spot – I like to let the butter melt right into the bread! For a cozy breakfast spread, serve it alongside some scrambled eggs and crispy bacon, or pair it with yogurt and fresh fruit for a lighter option. If you’re hosting a holiday brunch, this loaf fits right in with other breakfast favorites like quiche or fruit salad.

Storage Instructions

Counter Storage: Your Christmas Cranberry Loaf will stay fresh at room temperature for up to 2 days when wrapped well in plastic wrap or stored in an airtight container. Just make sure to keep it away from direct sunlight and heat.

Refrigerate: To keep the loaf fresh for longer, pop it in the fridge in an airtight container. It’ll stay good for up to a week this way. The crumble topping might soften a bit, but the flavor will still be great!

Freeze: This cranberry loaf freezes really well! Wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. You can even slice it before freezing and take out individual portions whenever you need them.

Thaw: When you’re ready to enjoy your frozen loaf, let it thaw overnight in the fridge, or for a few hours at room temperature. If you want to warm it up, just pop a slice in the microwave for 10-15 seconds or toast it lightly.

Preparation Time	15-25 minutes
Cooking Time	45-70 minutes
Total Time	60-95 minutes
Level of Difficulty	Medium

Ingredients

• 2 cups granulated sugar
• 3 eggs at room temperature
• 3/4 cup butter at room temperature
• 1/2 teaspoon vanilla essence
• 1/2 teaspoon almond essence
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 (8 oz) package of fresh cranberries

For the Crumble Topping:

• 1/4 cup brown sugar
• 1/4 cup all-purpose flour
• 1/3 cup butter

Step 1: Prepare the Oven and Pans

Preheat your oven to 350 degrees F.

Thoroughly grease 2 loaf pans, or if you prefer, you can use one very large loaf pan or a 9-inch cake pan instead.

Ensuring the pans are well-greased will help with easy removal of the baked loaves later on.

Step 2: Beat Eggs and Sugar

In a large bowl, add the eggs and sugar.

Beat the mixture for 5 minutes, or until the volume has nearly doubled.

It is important not to skip this step, as it incorporates the necessary air to give your loaf the right texture.

Step 3: Add Wet Ingredients

Mix in the butter, vanilla extract, and almond extract until the mixture is smooth and well-combined.

This will add flavor and richness to your batter.

Step 4: Incorporate Dry Ingredients and Cranberries

Gently mix in the flour, baking powder, and salt until just combined.

Be careful not to overmix, as this can toughen the loaf.

Then, fold in the cranberries to evenly distribute them throughout the batter.

Step 5: Transfer Batter and Prepare Topping

Transfer the batter to the prepared loaf pans, spreading it evenly.

In a small bowl, mix together all topping ingredients until it has a sandy texture.

Sprinkle this topping over the surface of the batter in the pans.

Step 6: Bake and Cool

Bake the loaves in the preheated oven for 45-50 minutes if making 2 loaves, or for 60-70 minutes if making one large loaf.

Bake until a toothpick inserted into the center comes out clean.

Allow the loaves to cool completely before slicing and serving.