CHRISTMAS CRANBERRY LOAF CAKE

This post may contain affiliate links. Please read my disclaimer for more info.
Print Friendly, PDF & Email

Cranberry loaf cake is a favorite for Christmas with my family and is so pretty.

Cranberry Loaf Cake is wonderful for the Christmas holidays. I make this cranberry loaf cake often as it is good anytime of the year and you can substitute different fruits and berries. It keeps well for several days in a cool place. I just put it under a cake cover and it never lasts long at my house. We love this cranberry cake with our morning coffee and cranberries are so good for you. Dust with powdered sugar or add the glaze for a real treat to serve family and friends. This cranberry cake makes a great gift, too.  You might also like our recipe for easy Christmas divinity.

Cranberry Loaf Cake

1 1/2 cups all-purpose flour

1/4 teaspoon salt

1 tablespoon baking powder

1 stick butter or 8 tablespoons or 1/2 cup, softened

1 1/2 cups white granulated sugar

2 eggs

1/2 cup milk

1/4 cup sour cream

1 teaspoon vanilla extract

1 cup chopped fresh cranberries

1 cup chopped nuts, pecans or walnuts

Whisk together the flour, salt and baking powder in a bowl and set aside. In a mixing bowl cream the butter, sugar and eggs with a mixer. Add the flour mixture to the creamed mixture and mix along with milk, sour cream and vanilla extract. Fold in the chopped cranberries and nuts with a spoon. Spray a 9 x 5 bread pan with cooking spray. Pour in batter and bake in preheated 325 degree oven for 1 hour and 15 minutes checking center at 1 hour since ovens will vary. Makes 1 loaf cake. Enjoy!

GLAZE:

1 cup powdered sugar
4 to 5 tablespoons milk
Whisk together and drizzle over cake.

Print Recipe
5 from 2 votes

Cranberry Loaf

Easy Cranberry Bread
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time1 hr 35 mins
Course: bread
Cuisine: American, southern
Keyword: Cranberry Loaf
Servings: 6 servings
Author: The Southern Lady Cooks

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/4 teaspoon salt
  • 1 tablespoon baking powder
  • 1 stick butter or 8 tablespoons or 1/2 cup softened
  • 1 1/2 cups white granulated sugar
  • 2 eggs
  • 1/2 cup milk
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 1 cup chopped fresh cranberries
  • 1 cup chopped nuts pecans or walnuts

Glaze Ingredients

  • 1 cup of powdered sugar
  • 4 to 5 tablespoons milk

Instructions

  • Whisk together the flour, salt and baking powder in a bowl and set aside. In a mixing bowl cream the butter, sugar and eggs with a mixer. Add the flour mixture to the creamed mixture and mix along with milk, sour cream and vanilla extract.
  • Fold in the chopped cranberries and nuts with a spoon. Spray a 9 x 5 bread pan with cooking spray. Pour in batter and bake in preheated 325 degree oven for 1 hour and 15 minutes checking center at 1 hour since ovens will vary.
  • Makes 1 loaf cake.

Glaze instructions

  • Whisk together and drizzle over cake.

 

Be sure and PIN this Cranberry Loaf later:

Follow us on Instagram.

Are you reading our digital magazine, Front Porch Life? It’s full of great new recipes, country living, fantastic people, southern charm, cooking tips and so much more. We send it directly to your email so you can start reading, cooking and relaxing immediately! This is our premium content not found on our website. Join 1000’s of others today and start enjoying our magazine!

© The Southern Lady Cooks photos and text – All rights reserved. No copying, posting on other sites, or other uses allowed without written permission of the copyright holder

Save

 

19 Comments

  1. I love how pretty this cake turned out!!5 stars

  2. Nancy R. Padgett says:

    I just made the loaf cake and when I took it out of the oven it sank in the middle. It looks awful. I’m afraid to cut it. What could have happened?
    Thanks,
    Nancy

    • The Southern Lady says:

      Reasons a cake collapses in the middle could be opening and closing the oven door too much, over stirring the batter, batter sitting too long before cooking, expired baking powder or simply not cooking the cake long enough. I hope this helps.

  3. gale lawhead says:

    I have no idea what happened! I split the recipe into mini loaves and one exploded and the others sunk like a battleship! Could not even get them out of the loaf pans ( and yes I greased them). I used one tablespoon of baking powder as instructed….should it have been one teaspoon??

    • The Southern Lady says:

      I can’t imagine what you did to cause this. Never had it happen when making this bread. Maybe you used double acting baking powder or something. The recipe is correct as posted.

      • Did they accidentally use the wrong kind of flour? such as self-rising? (did that only one time). Maybe they used old baking powders? THIS IS A SUPER RECIPE!5 stars

  4. Dottie Weishaupt says:

    Thanks ever so much for the website it is helpful. My next try will be a success! If at first you don’t succeed! Again Thank you.

    Dottie

  5. The Southern Lady says:

    Hi Dottie, I am sorry this has happened to you. I am not familiar with high altitude cooking but did find this information online and maybe it will help you. Just click on the link: http://dish.allrecipes.com/high-altitude-cake-baking/

  6. I wonder if you could use the mini loaf pans?

    • The Southern Lady says:

      Yes, I think you could do that Denise. Just watch and maybe cook about 10 minutes less time and test centers to see if done.

  7. Your intro on this recipe says something about swapping the berries. Sadly I’m the only one in my house who likes cranberries, any suggestions for what other berry I could use? Also, have you ever tried doubling it and using a 13×9 pan? I have 6 children and a goody loving hubby so one loaf of anything yummy lasts about 2.5 seconds in my house 😉

    • The Southern Lady says:

      I would think you could use just about any kind of berry. Blueberries or blackberries, even strawberries. I have not tried doubling this recipe but see no reason why you couldn’t. It should work for you.

  8. Jann Forrest says:

    I am going to make this, but I always use Gold Medal Self Rising Flour. It never fails me. I am going to put some of the cranberries in with the icing drizzle for color and extra taste. Merry Christmas.

  9. Could you use dehydrated cranberrys in this recipe?? fresh are difficult in this area in the winter.

  10. I would definitely enjoy this as cranberries are a MUST HAVE this time of year. Looks mighty fine. Pinning! Thanks for sharing. A very merry Christmas to you and yours.

  11. Would like ideas of how to wrap to make it gift worthy. . . ..

    • The Southern Lady says:

      I would just put it in one of those Christmas tins and line the tin with foil. That is the way I do mine. Hope this helps. I have not tried shipping it anywhere so cannot tell you about that. I would not put the glaze on if I were to freeze it or wrap the cake entirely in foil.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




*