Christmas Cranberry Loaf

Serving:
Serve this cranberry loaf fresh, or toasted with a pat of butter or cream cheese for an extra special treat.

Storage:
Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. It also freezes well for up to 3 months—just wrap it tightly and store it in a freezer-safe bag.

Variations:
Add Nuts:
Add ½ cup of chopped walnuts or pecans to the batter for added texture and flavor.

Glazed Cranberry Loaf:
Drizzle a simple glaze made of powdered sugar and orange juice over the cooled loaf for an extra sweet finish.

FAQ:
Can I use dried cranberries instead of fresh?
Yes, you can use dried cranberries, but be sure to soak them in warm water for 10 minutes before adding them to the batter. This will help them rehydrate and prevent them from being too dry in the loaf.

Can I make this recipe into muffins?
Yes, divide the batter among a muffin tin and bake at 350°F for 20-25 minutes, or until a toothpick inserted comes out clean.

This Christmas Cranberry Loaf is sure to brighten up your holiday season with its bright flavors and festive look. Enjoy every bite!