Cinnamon Cranberry Nut Loaf

A festive, tender holiday Cinnamon Cranberry Nut loaf filled with juicy cranberries, warm cinnamon, and crunchy toasted nuts — all topped with a simple vanilla glaze. Perfect for gifting, brunch, or cozy winter mornings.

Yield

Makes 1 standard loaf (9×5 inch)

Ingredients

For the Loaf

1 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 tsp ground cinnamon
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
1 tsp vanilla extract
½ cup sour cream (or Greek yogurt)
1 cup fresh or frozen cranberries
½ cup chopped pecans or walnuts
1 tbsp flour (to toss with cranberries)

For the Vanilla Glaze

¾ cup powdered sugar
1–2 tbsp milk or cream
½ tsp vanilla extract

Instructions

Step 1: Prep the Pan & Dry Ingredients

Preheat oven to 350°F (175°C).
Grease or line a 9×5" loaf pan with parchment for easy removal.
Whisk together flour, baking powder, baking soda, salt, and cinnamon.

Step 2: Cream Butter & Sugar

In a separate bowl, cream the softened butter and sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla and sour cream.

Step 3: Combine the Batter

Stir dry ingredients into the wet just until smooth — don’t overmix.
In a small bowl, toss the cranberries with 1 tbsp flour (prevents sinking).
Fold in cranberries and nuts gently.

Step 4: Bake

Spread batter evenly into the loaf pan.
Bake 48–58 minutes, or until a toothpick comes out clean.
Cool in the pan for 10 minutes, then transfer to a rack.

Step 5: Add the Glaze

Whisk powdered sugar, milk, and vanilla until smooth and drizzle over the cooled loaf.

Kitchen Tips

• Frozen cranberries bake beautifully — no thawing required.
• Toast nuts lightly in a pan first for deeper flavor.
• Add orange zest for a citrusy twist.
• Store covered at room temperature for 3 days or freeze slices individually.

Nutritional Information (Per Slice — 10 slices)

Calories 290, Protein 4g, Fat 13g, Carbohydrates 40g, Fiber 2g, Sugars 22g, Sodium 210mg