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Last Christmas, I stumbled into making this cranberry loaf and now it's everyone’s favorite. Tangy cranberries pop in every sweet slice. What takes it over the top? I sneak in a bit of fizzy blood orange soda and suddenly it’s next-level good. You’ll want this in the morning for brunch or with a cup of tea once the afternoon rolls around.
Effortless Bubbly Magic
Turns out, adding San Pellegrino’s Aranciata Rossa gives every bite a softer fluffier feel. The fizzy bubbles help the loaf stay super light and the blood orange twist matches the tart cranberries just right. Best part—most stuff you need is already in your kitchen, so you can throw it together whenever you want.
What You’ll Grab From The Pantry
- Almond Milk: Brings a creamy hint and helps mellow the sharp citrus and cranberry mix.
- Sparkling Citrus Soda: Something like San Pellegrino Aranciata Rossa will make the loaf light and tender.
- Very Ripe Banana: Adds sweetness and holds everything together.
- Frozen Cranberries: Go for bags of frozen cranberries to get the juiciest tang in every bite.
Time To Bake Up Something Tasty
- Cool and Finish
- Let the loaf hang out on a rack till it’s totally cool. Mix up icing with powdered sugar, sparkling soda, orange zest, and pumpkin spice, then let it drizzle all over the top.
- Bake Away
- Coat your loaf pan with some grease and pour in that batter. Give it a tap to shake out any bubbles. Pop it in the oven at 350°F for about 35 minutes. Check for doneness with a knife.
- Get Set Up
- Get your oven hot at 350°F. Toss together baking powder, flour, sugar, and a pinch of salt. Smash half a banana, then blend it with sparkling soda, almond milk, and some cranberry filling.
Stay Extra Tasty
If you wrap the loaf in parchment and drop it in a zip bag, it stays soft in your fridge for up to two weeks—though honestly, it never lasts that long! Need to stash it for later? Freeze it for three months, easy. Warm up leftovers in the oven for ten minutes at 350°F. My top move with leftover slices is warming one up, then piling on some vanilla ice cream or even more cranberry filling.
A Treat For Every Occasion
This loaf fits in everywhere. It’s fancy enough for parties but chill enough for a midday snack. The directions are so easy my kiddo helps out, no problem. We love it with a fresh pot of coffee or tea, especially when friends swing by during the holidays.
Switch It Up However You Like
If you’re feeling creative, change things around! Sometimes I reach for other citrus sodas instead of blood orange. Nuts like walnuts or pecans are a hit too. Want to make it fancy for guests? Serve it with your own whipped cream or a bit of custard. My absolute favorite is a warm piece topped with homemade cranberry compote—it’s the best mix of gooey cake and chilly, tart fruit.
Beyond The Usual Festive Cake
This loaf feels special because it takes simple stuff and mixes them in a wild way. Tart cranberries and sweet banana blend perfectly and the citrus bubbles make everything bright. I’ve given the how-to to friends who never bake, and they always end up with something tasty. It just seems to work every time.
Holiday Kitchen Magic Moments
There’s nothing like seeing everyone light up when I pull this out of the oven. The kids love helping with the icing, and my kitchen is never cozier than when it’s baking. It pairs up great with my orange cranberry scones on Christmas morning and makes movie nights feel extra special. These are the memories I hold on to most during the holidays.
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Frequently Asked Questions
- → What type of cranberries should I pick?
- For the cake and filling, frozen cranberries work best. Skip dried ones, but whole cranberry sauce is a great alternative!
- → Can I swap the sparkling water?
- Don't worry if you don't have Aranciata Rossa—go for plain orange sparkling water or mix bubbly water with orange juice.
- → When's the cake baked through?
- Push a knife into the side. If it comes out clean, you're done. Sticky dough? Give it a little longer.
- → What's the best way to store it?
- Pop it in a sealed container. It'll stay good at room temp for 3 days or refrigerated for up to a week. Let it warm up before eating!
- → Can I make this in advance?
- Yep! Bake it a day ahead, but hold off on icing until right before you serve for best results.