Cranberry Loaf Cake
A moist and flavorful cranberry loaf cake with walnuts, perfect for brunch, tea time, or holiday gatherings, offering a delightful balance of tart cranberries and sweet batter.
Ingredients
Instructions
- In a large bowl, mix Bisquick, sugar, softened butter, egg, milk, and vanilla until well combined.
- Add cranberries and chopped walnuts last, folding gently to distribute evenly.
- Pour batter into a greased loaf pan.
- Bake in a preheated oven at 350°F (175°C) for 45 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before removing from pan and serving.
Tips & Substitutions
For added flavor, try substituting half of the cranberries with dried cherries or blueberries. If you prefer a sweeter cake, increase the sugar by 1/4 cup. Ensure that all ingredients are at room temperature before mixing for a smoother batter. If you want a more decadent treat, consider drizzling the loaf with Where'S The Fat Chocolate Sauce after it cools.
Serving Suggestions
This cranberry loaf cake is delightful on its own, but you can serve it with a dollop of whipped cream or a scoop of vanilla ice cream for a special touch. Pair it with a cup of tea or coffee for an afternoon treat. It also makes a lovely addition to breakfast alongside Michael'S Scrambled Eggs or as a snack with a side of fruit.
Storage & Reheating
To store leftovers, wrap the cranberry loaf cake in plastic wrap or aluminum foil and keep it at room temperature for up to three days. For longer storage, refrigerate it for up to a week or freeze it for up to three months. To reheat, slice and warm in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Loaf Cake contains roughly 390 calories, with 7g protein, 46g carbohydrates, and 18g fat. It is a good source of vitamin C (14% of the Daily Value), protein (13% of the Daily Value), and dietary fiber (11% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen cranberries instead of fresh?
Yes, you can use frozen cranberries in this recipe. Just make sure to slightly thaw them and drain any excess moisture before adding them to the batter. This will help prevent the loaf from becoming too wet.
What can I substitute for Bisquick?
If you don’t have Bisquick, you can make your own by combining 2 cups of all-purpose flour, 1 tablespoon baking powder, and 1/2 teaspoon salt. This will work well in the recipe without compromising the texture.
How can I make this recipe gluten-free?
To make a gluten-free version of this cranberry loaf cake, substitute the Bisquick with a gluten-free all-purpose flour blend. Make sure it contains xanthan gum or add it separately for the best results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).