Ingredients
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
Crumble
¼ cup brown sugar
¼ cup flour
⅓ cup butter
Preparation
Preheat the oven to 350°F and generously butter two loaf pans.
In a large bowl, combine the eggs and sugar and beat for 5 minutes, or until the volume of the mixture has about doubled.
Stir in the butter, vanilla, and almond extract until creamy.
Gently blend the flour, baking powder, and salt, then stir in the cranberries.
Transfer the batter to the prepared pans.
In a small bowl, combine all topping ingredients until sandy in texture. Sprinkle over the loaves.
Bake for 45-50 minutes for two loaves, or 60-70 minutes for one large loaf. Bake until a toothpick inserted comes out clean.
Allow the loaves to cool before slicing.
Recipe Card
Cranberry Loaf Recipe
Ingredients
- 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
- Crumble
- ¼ cup brown sugar
- ¼ cup flour
- ⅓ cup butter
Instructions
- Preheat the oven to 350°F and generously butter two loaf pans.
- In a large bowl, combine the eggs and sugar and beat for 5 minutes, or until the volume of the mixture has about doubled.
- Stir in the butter, vanilla, and almond extract until creamy.
- Gently blend the flour, baking powder, and salt, then stir in the cranberries.
- Transfer the batter to the prepared pans.
- In a small bowl, combine all topping ingredients until sandy in texture. Sprinkle over the loaves.
- Bake for 45-50 minutes for two loaves, or 60-70 minutes for one large loaf. Bake until a toothpick inserted comes out clean.
- Allow the loaves to cool before slicing.