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Sliced Christmas cranberry loaf showing whole cranberries and golden streusel
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Christmas Cranberry Loaf with Buttery Streusel

Two buttery cranberry loaves with fresh berries, vanilla, almond extract and brown sugar streusel.
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Prep Time 15 minutes
Cook Time 45–50 minutes
Servings: 2 loaves
Ingredients Method Notes

Ingredients
  

For the loaves
  • 2 cups sugar
  • 3 eggs, room temperature
  • ¾ cup butter, room temperature
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 (8 oz) bag fresh cranberries
For the streusel
  • ¼ cup brown sugar
  • ¼ cup flour
  • ⅓ cup butter

Method
 

Bake the loaves
  1. Heat the oven to 350°F and thoroughly grease two loaf pans.
  2. In a large bowl, beat the eggs with the sugar for 5 minutes or until the mixture has nearly doubled in volume.
  3. Beat in the butter, vanilla and almond extract until smooth.
  4. Gently stir in the flour, baking powder and salt just until combined. Fold in the cranberries.
  5. Divide the batter between the greased pans.
  6. In a small bowl, work the brown sugar, flour and butter together until sandy. Scatter the mixture over the batter.
  7. Bake for 45 to 50 minutes, until a toothpick inserted in the center of each loaf comes out clean.
  8. Cool the loaves before slicing.

Notes

For one very large loaf, bake at 350°F for 60 to 70 minutes and use the same toothpick test. A 9-inch cake pan is another option. If the top browns before the center is done, loosely cover the pan with foil.