Cranberry Loaf
A moist quick bread studded with tart lowbush cranberries, a common way Yukon bakers use their berry harvest beyond sauces and jams.
- Prep
- 15 min
- Cook
- 55 min
- Total
- 70 min
- Servings
- 10
- Difficulty
- Easy
- Calories
- 230 kcal
Equipment
- •loaf pan
- •mixing bowl
- •oven
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 8 g
- carbs
- 36 g
- protein
- 4 g
- calories
- 230
Instructions
- 1
Preheat oven to 175°C and grease a loaf pan.
- 2
Whisk flour, sugar, baking powder, baking soda and salt together.
- 3
In a separate bowl, mix orange juice, melted butter and egg.
- 4
Pour wet ingredients into dry and stir until just combined.
- 5
Fold in cranberries and walnuts if using.
- 6
Pour batter into the prepared pan and smooth the top.
- 7
Bake 50–55 minutes until a skewer comes out clean.
- 8
Cool in the pan 10 minutes, then turn out onto a rack to cool fully.
Chef's tips
Toss the cranberries in a spoonful of the dry flour mixture before folding them in so they don't all sink to the bottom of the loaf.
Ingredient substitutions
- lowbush cranberries → store-bought fresh or frozen cranberries, roughly chopped
- orange juice → buttermilk for a different flavour profile
Storage
Wrap and store at room temperature for up to 3 days, or refrigerate for up to a week.
Reheating
Toast slices lightly or warm in a low oven.
Common mistakes to avoid
- •Overmixing the batter, resulting in a tough loaf
- •Slicing before it's fully cooled, causing crumbling
Serving suggestions
Cooked Cranberry Loaf?
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