Instructions
1. Prepare the Pans and Oven:
Preheat your oven to 350°F (175°C).
Generously grease two 8×4-inch loaf pans (or one 9×5-inch loaf pan for a larger loaf).
2. Make the Crumble Topping:
In a small bowl, combine the ¼ cup flour and ¼ cup brown sugar.
Add the ⅓ cup of softened butter and use a fork or your fingers to mix until the mixture is crumbly and resembles coarse sand. Set aside.
3. Make the Loaf Batter:
In a large bowl, use an electric mixer to beat the sugar and eggs together on medium-high speed for about 5 minutes. The mixture should become pale, thick, and nearly double in volume.
Add the ¾ cup of softened butter, vanilla extract, and almond extract. Mix until smooth and well combined.
In a separate bowl, whisk together the 2 cups of flour, baking powder, and salt.
Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix.
Gently fold the fresh cranberries into the batter.
4. Assemble and Bake:
Divide the batter evenly between the two prepared loaf pans (or pour all into the single larger pan).
Sprinkle the crumble topping evenly over the batter.
Bake for 45-50 minutes for two loaves, or 60-70 minutes for one large loaf. The loaf is done when a toothpick inserted into the center comes out clean.
Allow the loaves to cool in their pans for about 15 minutes before transferring them to a wire rack to cool completely.
Gifting Tip: Once completely cool, wrap the loaf in parchment paper and then plastic wrap or cellophane for a beautiful, ready-to-gift presentation.
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