Loaf breads like this one made with fresh cranberries and sour cream make a delicious treat during the holidays.
This super moist Sour Cream Cranberry Loaf isn't overly sweet and is perfect for those holiday dessert platters too!
Though this recipe is for a standard size loaf, you can also make into mini loaves or muffins. Because of the mild flavor, you can enjoy this quick bread for breakfast or as a snack. ~Enjoy!
Suggested Equipment
Ingredients Needed
To make this sour cream cranberry loaf you're going to need the following ingredients:
Room Temperature Salted Butter
Granulated Sugar
Large Eggs
Vanilla Extract
Sour Cream
Milk
All Purpose Flour
Baking Powder
Fresh Cranberries: You could probably use frozen cranberries as well, though I haven't tried them in this recipe. I wouldn't recommend using dried cranberries.
Cooking Spray
Confectioner's Sugar (optional garnish)
How do you make Sour Cream Cranberry Loaf?
Start by preheating the oven to 350 degrees F; then spray a 9x5 loaf pan with cooking spray.
Cream the butter and sugar together with a handheld mixer; then add the eggs, vanilla, sour cream and milk and blend until smooth.
Next, add the flour and baking powder and mix by hand with a spoon; then fold in the cranberries.
Add the batter to the loaf pan; then bake for 1 hour or until the top bounces back when touched and a toothpick inserted into the middle of the loaf comes out clean.
Remove the pan from the oven and allow to cool in the pan for 5 minutes; then transfer the loaf to a cooling rack to completely cool before cutting into 12 slices.
If you'd like, you can sprinkle with some confectioner's sugar on the top of the loaf before slicing and serving.
Storage
This Sour Cream Cranberry Loaf will last up to 3 days at room temperature or up to 3 months in the freezer.
If you're not going to serve this bread immediately, I suggest wrapping it whole tightly; then freeze until you're ready to serve. Allow 1 hour to defrost before slicing.
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More Loaf Bread Recipes
- Eggnog Banana Bread
- Cranberry, Pumpkin and Apple Quick Bread
- Double Chocolate Banana Bread
- Chocolate Chip Zucchini Bread
- Walnut Cream Cheese Banana Bread
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Sour Cream Cranberry Loaf
Ingredients
- 14 tablespoons salted butter (room temperature)
- 1 ¼ cups granulated sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- ⅓ cup sour cream
- 2 tablespoons milk
- 1 ¾ cups all purpose flour
- ½ teaspoon baking powder
- 1 ½ cups fresh cranberries
- cooking spray
- (optional garnish) confectioner's sugar
Instructions
- Start by preheating the oven to 350 degrees F; then spray a 9x5 loaf pan with cooking spray.
- Cream the butter and sugar together with a handheld mixer; then add the eggs, vanilla, sour cream and milk and blend until smooth.
- Next, add the flour and baking powder and mix by hand with a spoon; then fold in the cranberries.
- Add the batter to the loaf pan; then bake for 1 hour or until the top bounces back when touched and a toothpick inserted into the middle of the loaf comes out clean.
- Remove the pan from the oven and allow to cool in the pan for 5 minutes; then transfer the loaf to a cooling rack to completely cool before cutting into 12 slices.
- If you'd like, you can sprinkle with some confectioner's sugar on the top of the loaf before slicing and serving.
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