Ingredients:
2 cups sugar
3 eggs, room temperature
¾ cup butter, room temperature
½ teaspoon vanilla extract
½ teaspoon almond extract
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 (8 oz) bag fresh cranberries
Crumble:
¼ cup brown sugar
¼ cup flour
⅓ cup butter
Instructions:
Preheat the oven to 350 degrees F (175 degrees C) and thoroughly grease 2 loaf pans. Alternatively, you can use one large loaf pan or a 9-inch cake pan.
In a large bowl, add the eggs and sugar. Beat for 5 minutes or until the mixture has nearly doubled in volume. It is imperative that you do not omit this step.
Mix in the butter, vanilla extract, and almond extract until the mixture is smooth.
Add the flour, baking powder, and salt and stir gently until just mixed.
Be careful not to overmix. Then fold in the fresh cranberries.
Transfer the batter to the prepared pans, spreading it evenly.
In a small bowl, mix together the brown sugar, flour, and butter for the crumble topping until it reaches a sandy texture. Sprinkle the crumble over the loaves.
Bake for 45-50 minutes if using 2 loaf pans or 60-70 minutes if using 1 large loaf pan. If a toothpick is inserted, bake until it comes out clean.
Allow the loaves to cool before slicing.
Enjoy the delicious Cranberry Loaf once it has cooled down. This moist and flavorful loaf is perfect for breakfast, brunch, or as a sweet treat with a cup of coffee or tea. The tartness of fresh cranberries complements the sweetness of the loaf, and the crumble topping adds a delightful texture. Savor the wonderful combination of flavors in this delightful cranberry-infused loaf.