There is often a feeling of anxiousness that comes with the holiday season. Are we ignoring anybody, and what are the greatest sales times and who wants what? Even while I can’t avoid all purchasing, I’ve made an effort to switch to handmade presents whenever I can, and for me, that means food. A favorite among friends and family alike, this cranberry loaf is the ideal last-minute treat.
Components
two cups of sugar
Three eggs, at room temperature
¾ cup room temperature butter
One-half teaspoon of vanilla essence
One-half teaspoon of almond extract
two cups of flour
One tsp baking powder
Half a teaspoon of salt
One eight-oz bag of fresh cranberries
Break apart
¼ cup flour and ¼ cup brown sugar
One-third cup butter
Recipe for Cranberry Loaf
Preheat the oven to 350 degrees Fahrenheit and generously oil two loaf pans (you can alternatively make this in a 9-inch cake pan or as one very big loaf).
Beat the eggs and sugar in a large bowl for five minutes, or until the mixture has about doubled in volume (don’t miss this step!).
Add almond extract, vanilla, and butter and stir until creamy.
Fold in cranberries after gently mixing in flour, baking powder, and salt until just blended.
Pour the batter into the ready pans.
Combine all topping ingredients in a small bowl and stir until a sandy texture is achieved. Over the loaves, sprinkle.
For two loaves, bake for 45–50 minutes; for one big loaf, bake for 60–70 minutes. If a toothpick is inserted, bake until it comes out clean.
Let loaves cool down before slicing them.