This chocolate cranberry loaf is simple, rich chocolate cake filled with fresh seasonal cranberries. Each slice has a tender, buttery crumb and the perfect balance of chocolate and tart fruit flavor.
About This Chocolate Cranberry Loaf
If you got a bag of fresh cranberries. try making this easy and cozy chocolate loaf cake. It's kind of cake that's perfect with a cup of coffee or tea, or as a cozy snack on a cold fall day. It is soft, buttery, and slightly crumbly, just like an old-fashioned tea cake. I love that it comes together in one bowl and it is made only with a few simple ingredients. If you do not have fresh cranberries, you can use frozen or dried ones instead.
Looking for more easy chocolate desserts? Try my chocolate snack cake with jam filling or pear and chocolate cake next.
With Love, Nataliia
Ingredients
These are all the ingredients you will need for making this cranberry loaf. You can find the quantities in the recipe card below.
Ingredients notes and swaps
- Flour: I used all-purpose flour. You can use 1:1 gluten-free flour if needed.
- Cranberries: When in season, I use fresh cranberries. But you can also use frozen ones or even dried cranberries. If you use frozen berries, thaw them first and drain any liquid. Any remaining liquid can also be added to the cake batter.
How to make it
Using electrical mixer, beat eggs and sugar on high speed for about 3 minutes. Add melted butter, flour, baking powder and cocoa powder. Mix again on a slow speed until the ingredients are combined well.
Fold in washed and dried cranberries in into the cake batter.
Line the loaf pan with parchment paper. Spread the batter in a prepared loaf pan.
Bake the cake in a preheated to 350°F oven for about 40-45 minutes or until the toothpick comes out clean.
Let it cool down in a pan for about 10 minutes. Remove it from the pan. You can enjoy it right away or let it cool completely on a wire rack and dust it with powdered sugar.
Recipe Tips
- For best results, Use room temperature eggs.
- Sort, rinse and dry fresh cranberries.
- You can check if the cake is done with the kitchen thermometer. The internal temperature should reach 195-200 degrees F.
Storage instructions
The cake will last in the fridge for up to 4-5 days. When serving it from the fridge, it is best to warm up the slice for 15-20 seconds in the microwave.
You can also freeze it for up to 3 months.
Looking for more loaf cakes? You may like my one bowl pumpkin loaf or zucchini bread with chocolate chips.
📖 Recipe
Buttery Chocolate Cranberry Loaf Cake
Equipment
- 1 bread loaf pan (9.25 longx5.25 widex2.75 deep)
- 1 large bowl
- 1 electric mixer
Ingredients
- 2 cups fresh cranberries
- 2 large eggs
- 1 cup granulated sugar
- 1½ stick (170 grams) butter, melted and cooled
- 1 teaspoon vanilla extract
- 1¼ cup all-purpose flour
- ¼ cup cocoa powder
- 2 teaspoons baking powder
- 2 tablespoons powdered sugar for dusting
Instructions
- Preheat oven to 350℉. Line the loaf pan with parchment paper. I used 9.25 long x 5.25 wide x 2.75 deep bread loaf pan.
- In a large bowl, add eggs and sugar. Using electrical mixer, mix on high speed for 3 minutes. The mixture should become light in color and slightly fluffy. Add melted butter, vanilla extract, flour, cocoa powder and baking powder. Mix again on a low speed just until combined and you have creamy batter formed. 2 large eggs, 1 cup granulated sugar, 1½ stick (170 grams) butter, melted and cooled, 1¼ cup all-purpose flour , 1 teaspoon vanilla extract, ¼ cup cocoa powder, 2 teaspoons baking powder .
- Gently fold in washed and dried fresh cranberries. Transfer the batter into the prepared pan, spreading it evenly. 2 cups fresh cranberries
- Bake the loaf cake at 350℉ for about 40-45 minutes or until the tooth pick comes out clean. Let it cool down for 10 minutes. Remove it from the pan. Enjoy it warm and let cool down completely at room temperature to dust it with powdered sugar. 2 tablespoons powdered sugar for dusting
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