Cinnamon Cranberry Breakfast Loaf (Printable Version)

Soft breakfast loaf filled with cranberries and cinnamon. Satisfying, easy to bake, perfect for cozy mornings.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 1 1/2 teaspoons ground cinnamon
04 - 1 1/2 teaspoons baking powder
05 - 1/2 teaspoon baking soda
06 - 1/2 teaspoon salt

→ Wet Ingredients

07 - 2 large eggs
08 - 1/2 cup vegetable oil
09 - 3/4 cup buttermilk or 3/4 cup milk plus 1 teaspoon lemon juice
10 - 1 teaspoon pure vanilla extract

→ Add-Ins

11 - 1 cup fresh or frozen cranberries
12 - 1/2 cup chopped walnuts or pecans (optional)
13 - 2 tablespoons coarse sugar for topping (optional)

# Steps to Follow:

01 - Preheat oven to 350°F. Grease and line a 9x5-inch loaf pan with parchment paper.
02 - In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda, and salt until evenly combined.
03 - In a separate bowl, beat eggs, add vegetable oil, buttermilk or prepared milk mixture, and vanilla extract. Stir until smooth.
04 - Pour wet ingredients into the dry ingredient bowl. Mix gently until just incorporated; avoid overmixing.
05 - Fold in cranberries and nuts, if using, ensuring even distribution.
06 - Transfer batter into prepared loaf pan. Sprinkle top with coarse sugar if desired.
07 - Bake at 350°F for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean.
08 - Let loaf cool in the pan for 10 minutes, then move to a wire rack to finish cooling before slicing.

# Additional Tips::

01 -
  • Easy to make with pantry staples
  • Perfectly balanced tart and sweet
  • Stays moist for days and doubles as a snack or dessert
  • Customizable with nuts or citrus zest for extra flair
02 -
  • Makes a fantastic freezer loaf for meal prep
  • Can be adapted easily for vegan or dairy free needs
  • High in flavor but not overly sweet
03 -
  • Do not skip lining the pan with parchment. It makes it so much easier to remove the loaf and keeps the crust intact.
  • Use room temperature eggs and buttermilk for smooth mixing and gentle folding.
  • Watch closely in the last ten minutes of baking since oven times can vary.
  • And never cut while hot or you will squish the loaf. I learned this the hard way.
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