Cranberry Loaf
A moist and flavorful cranberry loaf that combines the tartness of cranberry sauce with sweet raisins, nuts, and warm cinnamon. Perfect for holiday gatherings or a cozy treat, its tender crumb and vibrant flavor make it a delightful addition to breakfast or dessert menus.
Ingredients
Instructions
- Cream shortening and sugar; add beaten egg.
- Stir in raisins and chopped nuts.
- Sift together all-purpose flour, salt, baking soda, baking powder, and cinnamon.
- Add the sifted dry ingredients to the creamed mixture and mix well.
- Stir in the cranberry sauce until evenly combined.
- Spoon the batter into two greased and floured 9 x 5-inch loaf pans.
- Bake at 350°F (175°C) for 40 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Remove from pans and cool on wire racks before serving.
Tips & Substitutions
For a lighter loaf, consider substituting half of the shortening with applesauce. You can also use walnuts instead of chopped nuts for a different flavor. If you prefer less sweetness, reduce the sugar by 1/4 cup. Ensure that your baking powder and soda are fresh for the best rise. For added texture, try mixing in some oats or using whole wheat flour.
Serving Suggestions
This cranberry loaf is delightful on its own, but it pairs beautifully with a dollop of whipped cream or a smear of cream cheese. Serve it alongside a hot cup of tea or coffee for a comforting afternoon snack. For a festive touch, consider slicing it for a holiday brunch alongside Buttermint Salad or serving it as a sweet side with a savory dish.
Storage & Reheating
Once cooled, wrap the cranberry loaf tightly in plastic wrap or aluminum foil to keep it moist. It can be stored at room temperature for up to three days or in the refrigerator for up to a week. For longer storage, slice the loaf and freeze it in an airtight container for up to three months. To reheat, simply thaw and warm slices in the microwave for a few seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Loaf contains roughly 600 calories, with 4g protein, 47g carbohydrates, and 45g fat. It is an excellent source of calcium (21% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 1931mg per serving (84% of the Daily Value).
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 fresh cranberries instead of jellied cranberry sauce?
Yes, you can substitute fresh cranberries for jellied cranberry sauce, but you'll need to adjust the sugar since fresh cranberries are tart. Consider adding about 1/2 to 3/4 cup of sugar to balance the flavors. Chop the cranberries coarsely and fold them into the batter for a delightful burst of freshness.
How can I make this recipe vegan?
To make a vegan version of the cranberry loaf, replace the egg with a flaxseed egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water). Use a plant-based shortening or coconut oil instead of traditional shortening, and ensure that your cranberry sauce is vegan. This will yield a delicious and moist loaf without any animal products.
What can I add to enhance the flavor of the loaf?
For an extra flavor boost, consider adding orange zest or lemon zest to the batter. A teaspoon of vanilla extract can also enhance the sweetness. Spices like nutmeg or ginger can be added for a warm, spiced profile that complements the cinnamon beautifully. These additions will elevate the loaf and make it even more delightful.
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).