Buy extra cranberries for the holidays for this lovely light and moist cranberry loaf. This loaf is super moist with a delightful sweet crust. I always keep an extra bag in the freezer so I can enjoy any time of year to add my colour to my tea tray.
Scrummy Cranberry Loaf
Buy extra cranberries for the holidays for this lovely light and moist cranberry loaf. This loaf is super moist with a delightful sweet crust. I always keep an extra bag in the freezer so I can enjoy any time of year to add my colour to my tea tray.
Servings 8 servings
Ingredients
- 1 cup unsalted butter softened
- 1 package cream cheese, softened
- 1 1/2 cups sugar
- 4 large eggs room temperature
- 1 1/2 tsp. vanilla extract
- 2 cups unbleached flour
- 1 1/2 tsp. baking soda
- 1/2 teaspoon salt
- 2 cups cranberries fresh or frozen
- 1 cup pecans roughly chopped
Instructions
- Preheat oven to 350º F. Prepare a 9 x 5-inch loaf pan greasing lightly.
- In a large bowl, cream the butter, cream cheese and sugar in a large bowl with hand beaters or in your stand mixer. Next, add eggs, one a time, incorporating well after each. Stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda and salt until combined. Add the dry ingredients into wet ingredients, stirring until just incorporated.
- You may wish to roughly chop the cranberries to get more even distribution. Otherwise, fold in the cranberries, as well as the pecans, and pour into the prepared loaf pan.
- Bake for one hour or until a toothpick inserted in the center comes out clean.
- Place the pan on a cooling rack to let cool for 20 minutes. Remove the loaf from the pan and let cool on the rack.
- Enjoy with tea. If serving on your tea tray, slice a piece and then slice again into halves, quarters or fingers.
