Prepare the cranberries: Add the dried cranberries to a bowl. Pour hot water over them and let them soak for about 5 minutes to soften. This step helps the cranberries rehydrate and makes them juicier. After soaking, drain the cranberries well and coat them lightly with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the loaf during baking.
Make the batter: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside. This ensures that the leavening agents are evenly distributed throughout the flour.
In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture becomes pale and fluffy. This process incorporates air into the butter, which will help make the loaf light and airy.
Add the eggs one at a time, mixing well after each addition. The eggs help to bind the batter together and contribute to the moist texture.
Add the vanilla extract, milk, and sour cream (or yogurt), whisking until smooth. The sour cream or yogurt will add moisture and a slight tang, making the loaf more tender.
Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet mixture and gently fold them together until just combined. Be careful not to overmix, as this can cause the loaf to become dense. The batter should be smooth and slightly thick.
Fold in the cranberries: Gently fold the flour-coated cranberries into the batter. This ensures the cranberries are evenly distributed throughout the loaf, preventing them from sinking to the bottom.
Bake the loaf: Preheat your oven to 350°F (180°C) and grease and line a loaf pan. Pour the batter into the prepared pan and smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles. Bake for 50–60 minutes, or until the loaf is golden brown and a skewer inserted into the center comes out clean.
