Set one loaf aside for a neighbor and cut the heel off the other. That end slice gets you a browned edge, a cap of buttery crumbs and pockets of tart cranberry in the soft cake. Pour a cup of coffee and scoop up whatever streusel falls onto your plate.
This Christmas cranberry loaf has the texture of a snack cake and the easy slicing of a quick bread. Vanilla rounds out the buttery batter, and half a teaspoon of almond extract gives it a little bakery scent. The whole cranberries stay tart enough to balance the brown sugar on top. Two loaf pans let you put one on the Christmas breakfast table and send the other home with someone.
How to make Christmas cranberry loaf
Give the eggs and sugar five minutes
Let the eggs and butter come to room temperature before you start. The eggs go into the bowl first with the sugar. Beat them for about five minutes, looking for the mixture to nearly double in volume. That air helps the loaves rise, so give the mixer time to do its job before adding the butter and extracts. Once the flour goes in, switch to gentle mixing and stop as soon as you can no longer see streaks of flour. Fold in the whole cranberries last.
Scatter the streusel right before baking
Put the brown sugar, flour and butter in a small bowl and work them together until they feel sandy. A few little clumps are welcome. They’re the bits that turn into crunchy nuggets on top. Divide the batter between the greased pans, then sprinkle the crumbs over both loaves. Leave the topping loose so you get those uneven, browned edges.
Check the center before pulling the pans
Start checking the two loaves at 45 minutes. Push a toothpick into the center of each loaf. If it hits a berry and comes out streaked red, try again just beside it. You’re looking for a spot where the toothpick comes out without wet batter. If the streusel is already brown while the middle still needs time, loosely tent the pan with foil. This comes in especially handy if you bake the batter as one large loaf.
Make one loaf for now and save the other
Let the loaves cool before you slice them. A serrated knife and a light sawing motion keep you from crushing the crumb topping. Cut thicker slices for breakfast with coffee or tea, or go thinner if you’re putting the loaf on a plate with other holiday sweets.
For gifting, wrap the second loaf whole once it’s completely cool. If you’re baking ahead, wrap it tightly and tuck it into a freezer bag. Thaw it overnight in the refrigerator, then let it come to room temperature before serving. You can also freeze slices individually if you want to pull out just enough for breakfast.
Questions about pans and cranberries
Can I bake this in one pan?
Yes. One very large loaf takes 60 to 70 minutes at the same oven temperature. You can also use a 9-inch cake pan and cut it into wedges. For the cake pan, go by the toothpick test in the center.
Do the cranberries need to be chopped?
Use the fresh cranberries whole. They soften as they bake and leave little pockets of fruit in each slice. A bag of fresh cranberries can be larger than this recipe calls for, so check the weight before tipping it all into the batter. You need 8 ounces.
Christmas Cranberry Loaf with Buttery Streusel Recipe
Christmas Cranberry Loaf with Buttery Streusel
Ingredients
Method
- Heat the oven to 350°F and thoroughly grease two loaf pans.
- In a large bowl, beat the eggs with the sugar for 5 minutes or until the mixture has nearly doubled in volume.
- Beat in the butter, vanilla and almond extract until smooth.
- Gently stir in the flour, baking powder and salt just until combined. Fold in the cranberries.
- Divide the batter between the greased pans.
- In a small bowl, work the brown sugar, flour and butter together until sandy. Scatter the mixture over the batter.
- Bake for 45 to 50 minutes, until a toothpick inserted in the center of each loaf comes out clean.
- Cool the loaves before slicing.
