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Chocolate cranberry load sliced on parchment paper with visible cranberries inside.

Buttery Chocolate Cranberry Loaf Cake

Nataliia
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.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert, Snack
Cuisine American
Servings 10
Calories 292 kcal

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

Notes

If you do not have fresh cranberries, you can you frozen (thawed) ones or dried cranberries in place of fresh. 
Before serving, I recommend reheating thee cold cake for about 15 seconds in a microwave. 
It will last in the fridge for up to 4-5 days. 

Nutrition

Calories: 292kcalCarbohydrates: 37gProtein: 3.4gFat: 15.2gCholesterol: 77mgSodium: 122mgFiber: 2gSugar: 22g
Keyword chocolate cranberry cake, cranberry loaf cake
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