Ingredients:
- 2 cups of sugar
- 3 eggs (thawed)
- 1 and 1/4 cups of room temperature butter
- 1/2 teaspoon of vanilla powder
- 30 milliliters of almond flavor
- 2 cups of flour
- 1/8 teaspoon of baking soda
- 1/2 teaspoon salt
- One eight-ounce bag of fresh cranberries, torn apart
Topping:
- 2/3 cup of brown sugar
- 1/4 cup of flour
- 1/2 cup of butter
Instructions:
- Preheat your oven to 350°F (175°C) and grease two loaf pans, or use one large loaf pan or a 9-inch cake pan.
- In a large bowl, whisk together the sugar and eggs for at least 5 minutes, until the mixture has doubled in volume. This step is crucial for a light and fluffy loaf.
- Cream together the butter, vanilla, and almond essence.
- Lightly combine the flour, baking powder, and salt, then fold them into the butter mixture.
- Gently fold in the torn cranberries.
- Pour the batter into the prepared pans.
- In a shallow basin, mix together the topping ingredients until they resemble coarse sand. Sprinkle this mixture evenly over the batter in the pans.
- Bake for 45-50 minutes for two loaves, or 60-70 minutes for one large loaf, or until a toothpick inserted into the center comes out clean.
- Allow the loaves to cool in the pans for a few minutes before transferring them to a wire rack to cool completely.
Enjoy slices of this delightful Cranberry Loaf as a perfect accompaniment to your morning coffee or tea!