Name: Christmas Cranberry Loaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 1/2 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 tsp cinnamon; 1/4 tsp nutmeg; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1 tsp vanilla extract; 1/2 cup orange juice; 1 tbsp orange zest; 1 1/2 cups fresh or frozen cranberries; 1/2 cup chopped walnuts (optional)

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Table of Contents: Christmas Cranberry Loaf

Christmas Cranberry Loaf

‘Tis the season for warm ovens, cozy kitchens, and desserts that bring families together. If you’re a fan of holiday baking but want something faster than pie yet just as festive, this Christmas Cranberry Loaf is your new go-to. Packed with tart fresh cranberries, a hint of citrus and almond, and topped with buttery crumble crunch, this Festive Quick Bread delivers all the seasonal cheer in every slice—without the fuss of yeast or long-rise doughs. Whether you’re serving it at brunch, gifting it in a mason jar ribbon, or enjoying it with afternoon tea, this moist, golden loaf is a true wintertime classic.

Introduction: Christmas Cranberry Loaf

Baking is more than just a holiday tradition—it’s a love language. And few treats say “I made this for you” quite like a homemade Christmas Cranberry Loaf. Bursting with vibrant red fresh cranberries, bright orange zest, and a warm hint of almond, this Holiday Cranberry Bread is equal parts nostalgic and irresistible. The beauty of this Festive Quick Bread lies in its simplicity: no special techniques, no standing mixer required, and ready to freeze for last-minute gatherings.

Perfect for Christmas morning, Thanksgiving weekend leftovers, or a cozy weeknight dessert with coffee, this Cranberry Orange Loaf is the ultimate make-ahead treat. It’s sweet without being cloying, tangy without being sour, and topped with a golden crumble that adds just the right texture contrast. Whether you’re baking for your family, coworkers, or neighbors, this recipe guarantees smiles and empty plates.

This loaf also adapts beautifully to dietary preferences (hello, gluten-free bakers!) and uses pantry staples, making it a practical easy comfort food for family dinners during the bustling holiday season.

Alternate Names & Variations

You might find this Christmas Cranberry Loaf under several beloved names in your grandma’s recipe box or on Pinterest boards titled “Holiday Baking Favorites.” Some popular variations include:
– Cranberry Orange Bread (when orange zest is prominent)
– Festive Cranberry Quick Bread (great for gift-giving)
– Holiday Orange Cranberry Loaf (perfect for brunches)
– Almond-Cranberry Swirl Loaf (if you swirl in extra almond extract or amaretto)
– Christmas Morning Cranberry Slices (a nod to its popularity at breakfast)

Similar recipes you may search for include Cranberry Orange Muffins or Moist Quick Bread with Crumble Topping. This version leans into the Festive Quick Bread genre with its crumble layer, making it feel extra special without extra effort.

Ingredients: Christmas Cranberry Loaf

For the loaf:

– 2 cups all-purpose flour (spooned and leveled)
– 2 cups granulated sugar (creates a tender, sweet crumb)
– 3 large eggs, room temperature (for even mixing and rise)

– ¾ cup unsalted butter, softened (adds richness and moisture)
– ½ teaspoon pure vanilla extract (enhances overall flavor)
– ½ teaspoon almond extract (a secret holiday flavor booster)

– 1 teaspoon baking powder (leavening for lift)
– ½ teaspoon fine sea salt (balances sweetness)
– 1 (8 oz) bag fresh cranberries, rinsed and dried (or frozen cranberries, no thawing needed)
– 1 tablespoon orange zest (optional but recommended—adds brightness)

For the crumble topping:

– ¼ cup light brown sugar, packed
– ¼ cup all-purpose flour
– ⅓ cup cold unsalted butter, cubed (keeps crumble flaky)

Chef’s Tip: Use real extracts (not imitation) and high-quality butter for the best flavor and texture. If your cranberries are large, halve them for even distribution.

Step-by-Step Instructions

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease a 9×5-inch loaf pan with butter or non-stick spray, then line it with parchment paper (for easy removal). Set aside.

2. Make the crumble: In a small bowl, combine the brown sugar, flour, and cold cubed butter. Use a pastry cutter or fork to blend until crumbly. Don’t overmix—you want a streusel texture. Refrigerate while you make the batter.

3. Cream butter and sugar: In a large mixing bowl, beat the room-temperature butter and granulated sugar together with a hand mixer (or stand mixer) until light and fluffy—about 3 minutes.

4. Add eggs and extracts: Beat in the eggs one at a time, then add vanilla and almond extracts. Scrape down the sides as needed.

5. Incorporate dry ingredients: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mix to the wet ingredients, mixing on low speed just until combined. Do not overmix—this keeps the loaf tender.

6. Fold in cranberries: Gently stir in the fresh or frozen cranberries and orange zest (if using) by hand. This prevents the pink color bleed and ensures even distribution.

7. Fill the pan: Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle the chilled crumble evenly over the surface, pressing lightly so it sticks.

8. Bake to golden perfection: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. If the top browns too quickly, tent loosely with aluminum foil after 40 minutes.

9. Cool before slicing: Let the Christmas Cranberry Loaf cool in the pan for 15 minutes, then lift out by the parchment and transfer to a wire rack. Cool for at least 30 minutes before slicing—this prevents crumbling.

Substitution Tip: Swap 1 cup flour with almond flour for a gluten-free version (add ¼ tsp xanthan gum if available).

Recipe Card Block (Quick Reference)

This Christmas Cranberry Loaf is the ultimate Festive Quick Bread for the holidays. With 60 minutes of active prep, 60 minutes of bake time, and 120 minutes total, it yields one generous loaf—perfect for slicing into 8 to 10 servings. Each slice contains approximately 320 calories, balancing indulgence with shareability. Ready in under 2 hours, it’s the perfect make-ahead Holiday Cranberry Bread for Christmas, hosting brunch, or gifting to loved ones. Serve warm with whipped cream or a dollop of Greek yogurt for a luxurious twist.

Why This Recipe Works & Expert Tips

What makes this Christmas Cranberry Loaf stand out from the rest? First, the perfect balance of sweet and tart—thanks to a generous amount of fresh cranberries and a hint of orange zest. The almond extract adds a warm, nutty depth that’s subtly addictive. But the real star? The buttery crumble topping—a luxurious upgrade on a classic quick bread that gives it bakery-level appeal.

This recipe is a true easy comfort food for family dinners, requiring no stand mixer, specialty pans, or hard-to-find ingredients. It’s also highly giftable—pair it with a ribbon and a recipe card for a heartfelt present. For best results: use room-temperature ingredients for emulsification, freeze cranberries for burst-in-the-mouth texture, and never skip the parchment lining—trust me, you’ll thank yourself at cleanup.

Bakers love how reliably moist and flavorful this Cranberry Orange Loaf turns out, year after year.

Storage, Freezing, and Reheating Tips

Store your Christmas Cranberry Loaf in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days—just bring to room temp before serving for best texture.

For freezing, wrap the cooled loaf tightly in plastic and foil, or slice and freeze individually in a freezer-safe bag. It keeps well for up to 3 months. Thaw overnight in the fridge or for 2 hours at room temp. Reheat individual slices on a baking sheet at 325°F for 8–10 minutes to revive warmth and crunch.

This Festive Quick Bread is ideal for advance holiday baking—freeze a few loaves in November for December festivities. The Cranberry Orange Loaf also tastes even better the next day, as flavors meld.

Conclusion: Christmas Cranberry Loaf

If you’re looking for a holiday baking project that’s as joyful to make as it is to serve, this Christmas Cranberry Loaf is your answer. It’s the kind of recipe that fills the house with the scent of cinnamon, sugar, and citrus—the scent of the season. Whether you’re slicing it for a cozy night at home or packaging it in cute mini loaves for friends, this Festive Quick Bread delivers tradition with a modern flair.

I’d love to hear how it turns out for you! Did you add crystallized ginger? Make it nut-free for a school treat? Share your photos, tips, or substitutions in the comments below—let’s make this a real community favorite. And who knows? Your version might just become the new family heirloom Holiday Cranberry Bread.