Christmas is around the corner and we couldn’t be more thrilled – jingles are jingling, baubles are glittering, and treats are being baked. Spread the Christmas cheer and invite loved ones to enjoy this delectable Cranberry Loaf made using Nulaid Free Range Eggs.

A Fresh Egg Is… Nulaid

With the festive season on our doorsteps, there’s no better time to bake nostalgic treats and bond with friends and family in the kitchen. Whether decorating Christmas cupcakes with the kids, serving up family-style breakfasts or creating teatime treats, Nulaid Free Range Eggs is the ultimate kitchen helper. Time to make that shopping list, check it twice and add Nulaid Free Range Eggs to your shopping basket.

Nulaid Free Range Eggs is the ultimate kitchen helper.

The secret to a smooth batter with an even texture? Always bake with room-temperature eggs instead of cold eggs. They’re not only easier to incorporate into batters, but you’ll also end up with better-tasting bakes – trust us!

A Slice of Heaven

For the ultimate holiday treat, we’ve made a delectable cranberry loaf, drizzled with white chocolate cream cheese frosting and crowned with cranberries – the more, the merrier!

The tart berries balance the sweetness of the white chocolate, creating the perfect teatime indulgence. We also love that the cranberries are a tasty alternative for those who aren’t fond of raisin-based holiday desserts. If you can’t find frozen cranberries, fret not, blueberries are an equally delicious substitute. The addition of sour cream also gives this decidedly decadent loaf a moist texture. Sate your sweet and elevate this centrepiece bake with as much frosting as your heart desires – ‘tis the season for deliciousness!

Cranberry Loaf with White Choc Cream Cheese Drizzle Recipe

Slice your way to cranberry heaven with this festive bake that’s perfect for serving family and friends over the holiday season. Enjoy!

Makes: 1 loaf | Prep time: 20 minutes | Cook time: 60 minutes | Difficulty: easy

Ingredients

Cranberry Loaf

2 C (500 ml) cake wheat flour, sifted
1 tsp (5 ml) salt
1 tsp (5 ml) baking powder
½ C (125 ml) butter, softened
1½ C (375 ml) granulated white sugar
2 Large Nulaid Free Range Eggs, room temperature
1 tsp (5 ml) vanilla extract
½ C (125 ml) sour cream
1½ C (375 ml) frozen cranberries

White Choc Cream Cheese Drizzle

80 g good quality white chocolate, chopped
2 Tbsp (30 ml) cream cheese at room temperature
½ C (125 ml) icing sugar, sifted
1 tsp (5 ml) vanilla extract
1 Tbsp (15 ml) milk

To Garnish

handful of frozen cranberries, defrosted and dried (swap for dried cranberries if preferred)
¼ C (60 ml) icing sugar, for dusting

Method

Cranberry Loaf

Preheat the oven to 180 °C.

Grease a 23 x 13 x 8 cm loaf pan with non-stick cooking spray and line with baking paper.

In a large bowl, whisk together the flour, salt, and baking powder.

In a stand mixer, beat the butter and sugar together until fluffy and light. Add in the eggs and vanilla extract and beat to incorporate. Add the dry ingredients in three batches, mixing on medium speed, and scraping down the sides in between. Add the sour cream and mix to combine. Remove the bowl from the stand mixer and fold in the frozen cranberries.

Pour the batter into the prepared loaf tin and smooth out the top. Add extra cranberries on top of the loaf before baking.

Place into the oven to bake for 1 hour, or until a skewer inserted in the middle comes out clean. Allow to cool for 15 minutes before turning out onto a cake rack to cool completely.

White Choc Cream Cheese Drizzle

Place the chopped white chocolate in a microwave-proof bowl. Heat for about 30 seconds, then stir. Place back into the microwave and heat in 15-second intervals, mixing after each time. Repeat until the chocolate is fully melted, then allow it to cool to room temperature.

Place the cream cheese in a bowl and soften it by mixing with a spatula, then add the icing sugar in batches, and mix to combine. Add the vanilla and milk and continue to mix. Add the melted white chocolate and mix everything together to form a smooth drizzle. If it’s a little thick, add extra milk, a splash at a time, until it reaches a drizzling consistency. Put into a piping bag, and when you are ready to decorate, snip the pointed end to give a thin stream.

Pipe the white chocolate cream cheese drizzle over the loaf in a crisscross pattern (widthways). Garnish with extra cranberries and, using a sieve, generously dust with icing sugar. Slice and serve.

For more tasty inspiration, try these Nulaid recipes. 

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