Cranberry Nutmeg Loaf
A moist and flavorful cranberry nutmeg loaf featuring tart cranberries and warm spices, perfect for holiday gatherings or a cozy breakfast treat.
Ingredients
Instructions
- Preheat oven to 350°F.
- Cream sugar and shortening until well combined.
- Add well beaten egg yolks and sour milk, mixing well.
- Sift together flour, nutmeg, and baking soda, then stir into the sugar mixture.
- Beat egg whites until stiff peaks form.
- Gently fold egg whites into the batter.
- Add cranberries and nuts, folding to combine.
- Pour batter into a greased 9 x 13-inch sheet pan or two loaf pans.
- Bake for 45 minutes for sheet cake or 55 minutes for loaves, or until the top is brown and the loaf is firm.
Tips & Substitutions
For a lighter texture, make sure to beat the egg whites until stiff peaks form before folding them into the batter. If you don’t have sour milk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. To enhance the flavor, consider adding a teaspoon of vanilla extract. If cranberries are unavailable, dried cranberries or blueberries could work as substitutes.
Serving Suggestions
Serve slices of this Cranberry Nutmeg Loaf with a smear of cream cheese or butter for added richness. It pairs beautifully with a cup of Hot Mocha for a cozy breakfast or snack. For a more festive touch, enjoy it alongside a fruit salad or yogurt, making it a delightful addition to brunch spreads.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you want to keep it fresh longer, wrap the loaf tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and warm in the oven at 350°F for about 10 minutes or in the microwave for 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Cranberry Nutmeg Loaf contains roughly 330 calories, with 6g protein, 56g carbohydrates, and 9g fat. It is a good source of dietary fiber (14% of the Daily Value), iron (14% of the Daily Value), and protein (13% of the Daily Value). Note that it is relatively high in sodium, at 755mg per serving (33% 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 frozen?
Yes, fresh cranberries can be used in this recipe. Just rinse them and pat dry before adding to the batter. If they are too tart for your taste, consider tossing them with a little sugar beforehand to balance the flavors.
What can I substitute for shortening?
You can substitute shortening with an equal amount of unsalted butter or margarine. This will give the loaf a richer flavor. If you're looking for a healthier option, coconut oil can also work well, though it may impart a slight coconut flavor.
How do I know when the loaf is done baking?
The loaf is done when the top is golden brown and a toothpick inserted into the center comes out clean. If baking in a sheet pan, it may take slightly less time than in loaf pans, so keep an eye on it starting around the 40-minute mark.
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).