Cranberry Mint Loaf
Delight your taste buds with this Cranberry Mint Loaf, a festive and flavorful quick bread that combines the tartness of fresh cranberries with the refreshing, aromatic zest of chopped mint leaves. Perfect for the holiday season or any time you crave a unique treat, this loaf stands out with its moist texture, thanks to a simple blend of melted butter, whole milk, and eggs. The granulated sugar is infused with mint for an extra burst of flavor, creating a vibrant, herbal sweetness in every bite. Baked to golden perfection in under an hour, this easy-to-make recipe is ideal for brunches, desserts, or as a thoughtful gift. Top it off with a light dusting of powdered sugar for an elegant finish, and enjoy its stunning balance of flavors. Keywords: cranberry mint loaf, holiday quick bread, unique bread recipe, fresh cranberry recipe, mint-infused dessert.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Fresh cranberries
- 1 cup Granulated sugar
- 0.25 cup Fresh mint leaves (chopped)
- 0.5 cup Unsalted butter (melted and cooled)
- 2 pieces Large eggs
- 0.75 cup Whole milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line it with parchment paper for easy removal.
In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside.
In a separate large mixing bowl, combine the granulated sugar and the chopped fresh mint leaves. Use your fingers to rub the mint into the sugar until aromatic and well incorporated.
Add the eggs to the sugar mixture and beat until light and frothy (about 2 minutes).
Stir in the melted butter, vanilla extract, and milk, mixing until smooth.
Gradually add the dry ingredients (in 2-3 batches) into the wet mixture, stirring until just combined. Be careful not to overmix.
Gently fold in the fresh cranberries until evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it out evenly with a spatula.
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
Remove the loaf from the oven and let it cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely.
Once cooled, dust with powdered sugar if desired, slice, and serve.
Nutrition Facts
Calories |
2960 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.2 g | 149% | |
| Saturated Fat | 68.5 g | 342% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 2310 mg | 100% | |
| Total Carbohydrate | 446.5 g | 162% | |
| Dietary Fiber | 18.7 g | 67% | |
| Total Sugars | 236.6 g | ||
| Protein | 47.6 g | 95% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 543 mg | 42% | |
| Iron | 19.2 mg | 107% | |
| Potassium | 1258 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
