Been making an extra loaf each year. When will I stop?! Never!

Christmas Cranberry Loaf is a delightful, festive treat that brings a touch of holiday magic to your kitchen. The tartness of the cranberries contrasts beautifully with the sweetness of the loaf, creating a flavor harmony that's just perfect for the cozy winter season. This loaf is not only delicious but also makes a wonderful gift for friends and neighbors. There's something so homey and inviting about offering a slice of freshly baked cranberry loaf during a holiday gathering, making it a must-try recipe for this time of the year.

This Christmas Cranberry Loaf pairs wonderfully with a hot cup of tea or coffee, making it perfect for breakfast or an afternoon treat. For a more decadent experience, you could serve it with a dollop of whipped cream or a scoop of vanilla ice cream. It also complements a savory holiday brunch spread quite nicely, alongside dishes like scrambled eggs, bacon, and fresh fruit.

Servings: 8-10 servings

2 cups all-purpose flour
1 cup granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup unsalted butter, softened
1 cup orange juice
1 tablespoon orange zest
1 teaspoon vanilla extract
1 large egg
1 1/2 cups fresh or frozen cranberries, roughly chopped

1. Preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan and lightly flour it.

2. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

3. Add the butter to the flour mixture and cut it in until the mixture resembles coarse crumbs.

4. In a separate bowl, combine the orange juice, orange zest, vanilla extract, and egg. Beat well.

5. Slowly add the wet ingredients to the dry ingredients, stirring just until moistened. Be careful not to overmix.

6. Gently fold in the chopped cranberries.

7. Pour the batter into the prepared loaf pan, spreading it evenly.

8. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before slicing.

For a nutty twist, add 1/2 cup of chopped walnuts or pecans to the batter. If you're not a fan of cranberries or can't find them, substitute with dried cranberries, though fresh ones give a lovely tartness. For a citrus change, you could replace the orange juice and zest with lemon juice and zest. Picky eaters might enjoy a drizzle of simple glaze made from powdered sugar and orange juice over the top, adding a sweet finishing touch.