Sour Cream Cranberry Loaf
This simple quick bread relies on sour cream for an incredibly moist, tender crumb, allowing the natural, tart flavor of fresh cranberries to shine without the need for citrus or extra spices.
Servings: 12 slices
Calories: 284cal
Cost: $5
Equipment
- 9 x 5 loaf pan
- parchment paper
- oven adjusted to the center rack position
- mixing bowl
- Measuring cups and spoons
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon nutmeg
- ½ cup melted butter
- 1 large egg
- ½ cup sour cream
- ¼ cup whole milk
- 2 teaspoons vanilla extract
- 1½ cups frozen or fresh cranberries
Vanilla Icing
- 2-3 teaspoons whole milk
- ½ teaspoon vanilla extract
- 1 cup powdered sugar
Instructions
- Preheat your oven to 350℉.
- Line a 9"x"5 loaf pan with parchment paper.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, nutmeg, and salt.
- In a separate medium bowl, whisk the melted butter, egg, sour cream, milk, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir with a spatula until just combined.
- Gently fold in the cranberries. If using frozen berries, you do not need to thaw them; just toss them straight in.
- Pour the batter into the prepared loaf pan. Bake for 55-65 minutes or until a tester inserted into the center of the cake comes out clean.
Vanilla Icing
- Whisk together icing ingredients and allow them to thicken before pouring over the cooled loaf.
- Slice and enjoy this cranberry loaf.
Notes
Nutritional values may vary and are meant to be a guide.
Nutrition
Serving: 1slice | Calories: 284cal | Carbohydrates: 45g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 216mg | Potassium: 114mg | Fiber: 1g | Sugar: 28g | Vitamin A: 336IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 1mg