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Last Christmas, I stumbled onto this cranberry loaf idea, and now it’s everyone’s favorite treat around here. Mixing the tart bite of cranberries with a soft, sweet cake just works. Here’s my secret twist: I splash in some fizzy blood orange soda. It brightens everything up and turns a basic loaf into something everyone will talk about. Cozy mornings or lazy afternoons, it fits right in all season long.
Irresistible Bubbly Cranberry Loaf
When I used San Pellegrino’s Aranciata Rossa, I was amazed how it changed the cake. The bubbles keep it super light, and the blood orange flavor is awesome with the cranberries. Honestly, you’ve probably got the rest of the stuff in your kitchen already. So it’s really easy to make whenever you want something special.
Grab These From Your Pantry
- Almond Milk: Adds a creamy touch that smooths out the tartness.
- Overripe Banana: Makes the loaf naturally sweet and helps everything stick together.
- Sparkling Drink: A citrusy, bubbly soda like San Pellegrino Aranciata Rossa helps keep things fluffy and moist.
- Frozen Cranberries: Pick up a bag of frozen ones for bursting flavor in every bite, both inside and on top.
Time to Bake Something Lovely
- Cool and Top
- Let your loaf rest on a rack for an hour or so. Mix up some icing with powdered sugar, more sparkling drink, a bit of orange zest, and pumpkin pie spice. Once the loaf’s cool, pour the icing all over.
- Bake the Loaf
- Spray your loaf pan, then spoon in the batter. Tap it to even things out and get rid of air bubbles. Pop it in the oven at 350°F for about 35 minutes. If a knife comes out clean, it’s done.
- Get Set Up
- Turn your oven on to 350°F. Mix up the dry stuff—flour, sugar, baking powder, salt—in one bowl. Mash half the banana, then add your sparkling drink, almond milk, and cranberry pie filling. Combine it all together.
Keep It Delicious
Just wrap what’s left in some parchment and slip it in a zip-top bag. Fridge it and you’re good for two weeks, but honestly, it never lasts that long. You can freeze slices for three months and warm ‘em up at 350°F for ten minutes. I love leftover pieces warmed up with some vanilla ice cream on top or even an extra scoop of cranberry filling. So tasty!
Everyday Treat for Any Time
This loaf is a lifesaver. Fancy enough for parties, simple enough for your snack table. I make it with my daughter—she totally takes over half the time. Put on a pot of coffee or tea and you’re ready for anyone who stops by during the holidays.
Switch Things Up
Try new spins! Trade out the blood orange soda for any sparkly citrus pop you like. Got friends who love nuts? A handful of pecans or walnuts thrown in makes them happy. Sometimes, I go fancy and serve slices with whipped cream or warm vanilla custard. My top pick? Warm from the oven with a fast cranberry compote spooned on. Heavenly stuff.
Anything But Boring
This isn’t just some plain holiday loaf. You get zingy cranberries, mellow banana, and a bubbly orange soda for a big burst of fresh flavor. I’ve handed this over to friends who never bake and they all made it work on the first try. Super forgiving and almost impossible to mess up. Give it a go!
Making Cozy Moments Count
The looks on my family’s faces when this loaf comes out—those are golden. Kids line up to help with the icing, and the whole house just feels warmer while it bakes. It’s always there for holiday movie marathons and goes great with the orange cranberry scones I whip up on Christmas morning. These are the kinds of memories we’ll all keep.
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Frequently Asked Questions
- → What type of cranberries should I pick?
- Stick to frozen cranberries for both inside the cake and for the filling. Avoid dried cranberries. Whole cranberry sauce works too for the filling.
- → Can I swap the orange sparkling water?
- Sure, use any orange sparkling water or mix fizzy water with regular orange juice as a substitute.
- → When's the cake ready?
- If a knife poked in the side comes out dry, it's done. If there's dough on it, bake a little longer.
- → What's the best way to store it?
- Keep it at room temperature in a sealed container for 3 days, or refrigerate for a week. Let it warm back up before eating.
- → Can I prep this early?
- Absolutely. Bake the loaf a day before, but wait to add the glaze for the freshest look and taste.