Pin This cinnamon cranberry breakfast loaf brings together the warmth of cinnamon with the burst of tart cranberries in a soft moist crumb It is the treat I reach for when my kitchen needs to smell cozy and inviting and when I want something special alongside my first cup of coffee or to tuck into lunchboxes
I still remember the first snowy morning I pulled this loaf from the oven my whole family hovered impatiently waiting for that first warm cinnamon scented slice It disappeared before the kettle finished boiling
Ingredients
- All-purpose flour: gives the loaf its soft yet sturdy structure Look for unbleached flour for best results
- Granulated sugar: sweetens the loaf and helps it brown evenly White sugar keeps flavors clean and balanced
- Ground cinnamon: brings a warm aromatic note Freshly opened spice jars pack the most flavor
- Baking powder and baking soda: work together for a high airy rise Make sure they are both in date
- Salt: balances the sweetness and enhances overall flavor
- Eggs: act as binders and help with the rise Choose large eggs for consistent results
- Vegetable oil: adds moisture to keep the crumb tender Neutral oils like sunflower or canola work best
- Buttermilk: creates a tender crumb and subtle tang Use full fat buttermilk or DIY with milk and a squeeze of lemon
- Pure vanilla extract: brings subtle depth to the background Look for real extract not imitation
- Fresh or frozen cranberries: add bright tart bursts Choose firm berries and do not thaw if frozen
- Chopped walnuts or pecans: add crunch and richness Toast lightly beforehand for extra flavor if you use them
- Coarse sugar: gives a sparkling sweet crunch on top Use turbinado or demerara if you like an extra bite
Instructions
- Preheat and Prepare the Pan:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius Grease a 9 by 5 inch loaf pan with butter or oil then line it with parchment paper for easy unmolding Press the paper into the corners and let it hang over the edges for handles
- Mix Dry Ingredients:
- In a roomy bowl whisk together flour sugar cinnamon baking powder baking soda and salt until well combined Make sure no lumps remain as this gives a consistent crumb
- Blend Wet Ingredients:
- In another bowl beat your eggs until they are just frothy Add oil buttermilk and vanilla then whisk again until everything looks creamy and unified
- Combine Wet and Dry:
- Pour the wet mixture onto the dry ingredients Use a rubber spatula to stir gently start in the center and draw the flour in little by little Mix only until you see no dry pockets Overmixing will make your loaf dense
- Fold in Cranberries and Nuts:
- Scatter in cranberries and nuts if using With a gentle hand fold them in so every bite has a bit of berry and crunch Be careful not to break up the berries too much
- Fill the Pan and Top:
- Scrape the thick batter into your prepared loaf pan Spread the top evenly and sprinkle with coarse sugar if you want a crackly crust
- Bake to Perfect Doneness:
- Slide your pan onto the center rack and bake for fifty to sixty minutes Check for doneness with a toothpick it should come out dry or with just a crumb or two attached If the loaf browns too fast tent loosely with foil near the end of baking
- Cool and Slice:
- Let your loaf sit in the pan for ten minutes so it sets up This helps you remove it easily Carry it to a wire rack using the parchment paper handles and let it cool completely before you slice for tidy pieces and full flavor
Pin I have a soft spot for cranberries because they always remind me of family holidays the very first time my preschooler helped me scatter them into the batter his flour covered smile made this loaf extra meaningful By now it is baked for every guest who stays over
Storage Tips
Let the breakfast loaf cool completely and store it wrapped tightly in plastic wrap or in an airtight container at room temperature for up to three days For longer storage refrigerate for up to one week To restore just baked texture pop a slice in the toaster for a minute
Ingredient Substitutions
If you cannot find fresh or frozen cranberries dried cranberries work too Just soak them in hot water for five minutes to plump before folding into the batter Do not have buttermilk Mix regular milk with a teaspoon of lemon juice and let it stand for a few minutes Orange zest is a beautiful swap for nuts if you have allergies
Serving Suggestions
Enjoy this loaf warm as a breakfast treat with a spread of salted butter or cream cheese It pairs beautifully with coffee or a mild black tea For a sweet brunch moment top slices with a light drizzle of orange glaze and a handful of extra chopped cranberries
Cultural and Seasonal Joy
Cranberries have deep roots in American holiday traditions but this bread really shines through the winter months when fresh berries are abundant That hint of cinnamon instantly feels nostalgic and comforting perfect for cozy mornings or sharing with neighbors
Seasonal Adaptations
Swap in blueberries or chopped apples when cranberries are out of season Add a sprinkle of pumpkin spice in autumn for a festive twist Try lemon zest and poppy seeds as a springtime flavor update
Pin This loaf brings cozy flavor and family memories to your breakfast table Save a slice for sharing cozy mornings are better together
Recipe Questions
- → Can I use dried cranberries instead of fresh?
Yes, dried cranberries work well. Soak briefly in hot water to plump before adding to the batter.
- → Is it possible to make this without nuts?
Absolutely. Nuts are optional and the loaf is delicious and moist without them.
- → What can I substitute for buttermilk?
Mix regular milk with 1 teaspoon of lemon juice. Let it stand 5 minutes for a quick buttermilk alternative.
- → How do I know when the loaf is done baking?
Insert a toothpick into the center of the loaf. If it comes out clean, it's ready to cool and slice.
- → Can I add a glaze on top?
Yes, a light glaze or cream cheese spread pairs well with the loaf's flavors.
- → How should I store leftovers?
Wrap tightly and store at room temperature for up to two days, or refrigerate for longer freshness.