Save to Pinterest This moist cinnamon cranberry breakfast loaf fills your kitchen with an irresistible aroma and delivers a burst of tart berries in every bite. It is easy enough for a weekday treat but special enough to serve at brunch gatherings. One of my favorite ways to start a chilly weekend is enjoying a thick slice with a mug of coffee while the house is still quiet.
I stumbled upon this recipe the morning after a holiday dinner when I needed to use up a bag of cranberries. Now it is a tradition to bake it every winter and the smell always reminds my family that the holidays are near.
Ingredients
- All-purpose flour: creates a tender crumb and is the reliable base for consistent texture. Choose a fresh bag for best results
- Granulated sugar: sweetens and helps keep the loaf moist. Look for fine-grained sugar for even mixing
- Ground cinnamon: adds depth and that cozy bakery aroma. Use a high-quality, fresh jar for the boldest flavor
- Baking powder and baking soda: lift the bread so it stays fluffy and light. Always check freshness
- Salt: balances the sweetness and enhances all the flavors in the loaf
- Eggs: provide binding and a soft structure. Use large, room-temperature eggs for even mixing
- Vegetable oil: keeps the loaf extra moist. Choose a neutral oil for best flavor
- Buttermilk: creates tang and helps the loaf rise. You can use regular milk with a splash of lemon juice if you have no buttermilk
- Pure vanilla extract: rounds out the flavors with a sweet, warm undertone. Opt for real extract
- Fresh or frozen cranberries: lend tart pops of fruit. If using frozen just toss them in straight from the freezer
- Chopped walnuts or pecans: add crunch and nutty depth. Toast your nuts for more flavor
- Coarse sugar for topping: gives a crackly, sweet crust. Try using turbinado or demerara sugar if you can find it
Instructions
- Prepare the Pan:
- Grease a 9 by 5 inch loaf pan and line it with parchment paper. This prevents sticking and helps you lift out the loaf easily after baking
- Mix the Dry Ingredients:
- Whisk together the flour sugar cinnamon baking powder baking soda and salt in a large bowl. Sift if you want an extra fine crumb
- Combine Wet Ingredients:
- In a separate bowl beat the eggs well then mix in the oil buttermilk and vanilla extract until smooth
- Combine Mixtures:
- Gently pour the wet ingredients into the dry bowl. Using a spatula or spoon fold everything together slowly just until no flour pockets remain. Avoid overmixing or your loaf will be tough
- Fold in Add-ins:
- Add cranberries and nuts if using and gently fold them in. Make sure the fruit and nuts are evenly distributed without crushing the berries
- Fill the Pan:
- Scrape the batter into your prepared loaf pan. Smooth the top and sprinkle with coarse sugar if you want a sparkly crust
- Bake:
- Set the pan on the center rack of your preheated oven at 350 Fahrenheit. Bake for 50 to 60 minutes. Start checking around 50 minutes by inserting a toothpick in the center. The loaf is done when the toothpick comes out clean with just a few crumbs
- Cool:
- Let the loaf cool in the pan for 10 minutes. Then lift it out and place it on a wire rack to finish cooling. This helps prevent sogginess and makes slicing easier
Save to Pinterest I am always amazed at the difference fresh cranberries make in this recipe. Once the loaf is in the oven I always gather my family for coffee and hot chocolate while we wait through that last tempting half hour. We end up chatting around the breakfast table far longer than usual.
Storage Tips
Wrap completely cooled slices in plastic or store the whole loaf wrapped tightly in foil. It will stay fresh at room temperature for up to three days or refrigerated for almost a week. For longer storage freeze slices individually so you can enjoy a quick breakfast all month.
Ingredient Substitutions
No buttermilk No worries. Mix regular milk with lemon juice and let sit for a few minutes to thicken. Try using orange zest to add a citrus zip or swap fresh cranberries for dried cranberries that have been soaked in hot water. You can use pecans or almonds for a different twist or leave out the nuts entirely for a softer loaf.
Serving Suggestions
Serve warm with a generous swipe of cream cheese or butter. For a dessert style brunch drizzle slices with a simple glaze of powdered sugar and milk. It pairs perfectly with hot coffee spiced tea or cocoa.
Cultural Touch
Cranberries and cinnamon are classic American flavors often found in traditional breakfast sweets around the holidays. This loaf channels cozy mornings and reminds me of festive winter markets and family gatherings in colder months.
Seasonal Adaptations
Swap cranberries for blueberries when in season Try chopped apples with cinnamon for a fall variation Top with a layer of thinly sliced pears for a rustic twist
Success Stories
My friends always request I bring this loaf to morning potlucks and every time it disappears before anything else. I love hearing about kids who pick out extra cranberries or family members who toast their slices for an afternoon snack.
Freezer Meal Conversion
Once baked and fully cooled wrap the whole loaf tightly in plastic wrap and foil. Freeze for up to three months. Defrost on the counter then slice and reheat in a toaster or oven.
Save to Pinterest This breakfast loaf is the perfect way to bring comfort and a burst of flavor to your mornings. Enjoy with your favorite warm drink for a simple but memorable treat.
Common Recipe Questions
- → Can I use dried cranberries instead of fresh?
Yes, soak 3/4 cup of dried cranberries briefly in hot water to plump before adding to the batter.
- → How do I keep the loaf moist?
Add 1/4 cup unsweetened applesauce for extra moisture. Avoid overmixing the batter for a soft texture.
- → Can I substitute the nuts?
Use walnuts or pecans, or omit nuts entirely. Sunflower seeds or pumpkin seeds offer nut-free alternatives.
- → What can I serve with this loaf?
Enjoy slices with cream cheese, a light glaze, or alongside coffee or tea for a cozy pairing.
- → Is buttermilk mandatory?
Buttermilk adds tenderness, but you can use milk mixed with 1 teaspoon lemon juice as a substitute.
- → How do I know when the loaf is baked?
The loaf is done when a toothpick inserted in the center comes out clean and the top is golden.