Save This Cinnamon Cranberry Breakfast Loaf is a cozy aromatic treat that transforms your kitchen into a bakery. Whether you carve thick slices for a brisk morning or nibble it alongside an afternoon cuppa this loaf always brightens the table with tart bursts of cranberry and the gentle hug of cinnamon.
I first whipped this loaf up on a chilly autumn morning when I had extra cranberries on hand and wanted something not too sweet. It ended up vanishing before the day was done and now shows up at nearly every family brunch I host.
Ingredients
- All purpose flour: Delivers structure and a soft crumb. For best results use a trusted unbleached brand
- Granulated sugar: Adds sweetness and moisture. A fine grain gives the best texture
- Ground cinnamon: Infuses warmth and depth. Choose a fresh tin for maximum aroma
- Baking powder and baking soda: Help the loaf rise tall and even
- Salt: Sharpens the other flavors. Measure carefully for balance
- Eggs: Bind everything together and give the loaf richness. Opt for fresh large eggs
- Vegetable oil: Keeps the crumb light and moist. Sunflower or canola oil work well
- Buttermilk: Creates a tender texture and subtle tang. Use whole buttermilk or make your own by adding lemon juice to milk
- Pure vanilla extract: Rounds out the flavors. Pick a real extract for extra fragrance
- Cranberries: Bring a tart burst. Fresh are ideal but frozen work beautifully too
- Chopped walnuts or pecans: Offer crunch and richness. Choose fresh nuts and lightly toast them first if you can
- Coarse sugar for topping: Gives a light crunch at the surface. Turbinado or demerara sugar are my favorite options
Instructions
- Prepare the Pan:
- Grease a nine by five inch loaf pan and line it with parchment paper so your loaf lifts out effortlessly and keeps a tidy shape
- Mix Dry Ingredients:
- In your largest bowl add flour sugar cinnamon baking powder baking soda and salt. Whisk thoroughly so everything is evenly distributed and the cinnamon has no lumps
- Combine Wet Ingredients:
- In another bowl beat the eggs until smooth. Pour in the oil buttermilk and vanilla extract. Whisk until fully combined so the eggs can help the batter rise
- Combine Wet and Dry:
- Pour the wet mixture over the dry ingredients. Using a rubber spatula gently fold until the flour just disappears. This helps keep the loaf airy and stops it from getting tough
- Add Cranberries and Nuts:
- Add cranberries directly to the batter and the nuts if using. Fold lightly just until they are spread through the mixture. This prevents streaks of color from bleeding too much
- Fill the Pan:
- Spoon the batter into your prepared pan. Level it out for an even rise then scatter coarse sugar over the top if you like a crackly finish
- Bake:
- Bake in a preheated three hundred fifty degree Fahrenheit oven for fifty to sixty minutes. Check for doneness with a toothpick which should come out clean with just a crumb or two
- Cool and Slice:
- Let the loaf rest in the pan for ten minutes so it firms up. Transfer to a wire rack and allow to cool completely for easiest slicing
Save Cinnamon is my favorite spice for breakfast bakes and always reminds me of my grandma sneaking a pinch extra into every recipe. The first slice always made the house smell like the holidays and drew everyone to the kitchen.
Storage Tips
Wrap the cooled loaf tightly in plastic wrap or place in an airtight container. It keeps at room temperature for two days and in the fridge for up to five. For longer storage freeze individual slices and reheat in the toaster for a quick breakfast treat.
Ingredient Substitutions
If you only have dried cranberries use three quarters of a cup and plump them in hot water for about five minutes to get that juicy pop. Almonds can swap in for walnuts or pecans. Applesauce tastes fantastic in place of part of the oil for extra moisture especially during cooler months.
Serving Suggestions
Serve plain or with a pat of salted butter. When I want to treat guests I spoon a little orange marmalade or cream cheese on each slice. Leftovers work well as the base for French toast or diced into a yogurt parfait.
Cultural and Historical Context
Quick breads like this became popular in American kitchens in the nineteenth century when baking powder made light loaves easy and affordable. Cranberries and cinnamon are both classic fall and winter flavors in the US but this loaf really shines any time of year.
Seasonal Adaptations
Sprinkle orange zest into the batter for a spring twist. Use dried fruit and swap nuts for pumpkin seeds in autumn. Try a light lemon glaze drizzled on warm slices in summer.
Save Every batch brings the memory of crisp autumn days and a house filled with laughter as everyone scrambles for that first slice out of the oven.
Recipe Questions
- → Can I use dried cranberries instead of fresh?
Yes, substitute 3/4 cup dried cranberries and soak briefly in hot water to plump before adding.
- → How do I prevent overmixing the batter?
Stir wet and dry ingredients gently until just combined; avoid vigorous mixing so the loaf stays tender.
- → Is there a way to make it even moister?
Adding 1/4 cup unsweetened applesauce to the wet ingredients improves moisture without altering flavor.
- → What other toppings work well?
Try coarse sugar, a light glaze, or even a sprinkling of orange zest for extra brightness.
- → Are there gluten-free alternatives?
Swap the all-purpose flour for a trusted gluten-free baking blend, but check ingredients for allergens.
- → What pairs well with this loaf?
Serve with cream cheese, butter, or alongside your favorite breakfast beverage for a complete treat.