This Cranberry Crumble Loaf is the perfect blend of sweet, tart, and buttery goodness. Fresh cranberries bring a tangy burst of flavor, while the soft loaf is topped with a golden, crumbly streusel that adds just the right amount of crunch. Whether you’re baking for the holidays or just craving a cozy homemade treat, this recipe will quickly become a family favorite.
Who Is This Recipe For?
This recipe is ideal for:
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Holiday bakers looking for a festive loaf that’s easy to make.
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Coffee and tea lovers who want the perfect companion to a hot beverage.
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Families who enjoy baking together.
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Home bakers wanting a dessert that looks impressive but requires simple ingredients.
Why It’s Great
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Burst of flavor: Tart cranberries balance the sweetness of the loaf.
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Easy to prepare: Simple steps make it beginner-friendly.
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Beautiful presentation: The crumble topping makes it look bakery-worthy.
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Versatile treat: Works as breakfast, dessert, or an afternoon snack.
Ingredients
For the Loaf:
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2 cups sugar
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3 eggs (room temperature)
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¾ cup butter (room temperature)
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½ teaspoon vanilla extract
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½ teaspoon almond extract
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon salt
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1 bag fresh cranberries (8 oz)
For the Crumble Topping:
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¼ cup brown sugar
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¼ cup flour
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⅓ cup butter
Instructions
Step 1: Prepare the Oven
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Preheat oven to 350°F (175°C).
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Grease two loaf pans or use one large loaf pan.
Step 2: Make the Batter
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In a large bowl, beat eggs and sugar for about 5 minutes until light and fluffy.
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Mix in butter, vanilla extract, and almond extract until smooth.
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Slowly add flour, baking powder, and salt, mixing just until combined.
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Fold in fresh cranberries gently to distribute evenly.
Step 3: Assemble and Bake
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Transfer batter to loaf pans.
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In a separate bowl, mix brown sugar, flour, and butter until crumbly.
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Sprinkle the crumble topping evenly over the batter.
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Bake:
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Two loaf pans: 45–50 minutes.
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One large loaf pan: 60–70 minutes.
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Loaf is ready when a toothpick inserted into the center comes out clean.
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Allow to cool before slicing.
Kitchen Equipment Needed
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Mixing bowls
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Hand or stand mixer
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Measuring cups and spoons
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Spatula
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Loaf pans (2 small or 1 large)
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Toothpick (for doneness test)
Storage
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Room Temperature: Store in an airtight container for up to 3 days.
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Refrigerator: Keeps fresh for up to 1 week.
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Freezer: Wrap tightly in plastic wrap + foil, freeze for up to 3 months. Thaw at room temperature before serving.
FAQ
1. Can I use dried cranberries instead of fresh?
Yes, but fresh cranberries give the loaf more tartness and juiciness. If using dried, soak them in warm water for 10 minutes before adding.
2. Can I make this loaf ahead of time?
Absolutely! This loaf keeps well and tastes even better the next day.
3. Can I swap the almond extract?
Yes, you can use more vanilla or even orange extract for a citrus twist.
4. What can I serve it with?
It pairs beautifully with coffee, tea, or even a scoop of vanilla ice cream.
Conclusion
This Cranberry Crumble Loaf is a festive, flavorful recipe that’s perfect for the holidays or anytime you want a cozy homemade treat. With its buttery crumb, tangy cranberries, and irresistible topping, it’s guaranteed to impress your family and guests. Bake it once, and it’ll quickly become part of your seasonal traditions.
