Grandma’s Cranberry Bread

This is my grandma's prized cranberry bread recipe! Lightly flavored with orange, incredibly soft inside and studded with tart cranberries and crunchy walnuts, it's definitely a keeper holiday treat.

5 from 5 votes

This is my grandma's prized cranberry bread recipe! Lightly flavored with orange, incredibly soft inside and studded with tart cranberries and crunchy walnuts, it's definitely a keeper holiday treat!

Prep Time 30 minutes

Cook Time 55 minutes

Total Time 1 hour 25 minutes

Servings servings

Calories 332kcal

Ingredients

1/4 cup butter, softened
1 cup granulated sugar
3 tablespoons orange marmalade
1/2 cup orange juice
1 teaspoon grated orange zest
1 large egg
1/4 cup plain yogurt
3/4 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1-1/2 cups fresh cranberries, halved
1 cup chopped nuts, toasted (optional, but we like walnuts or pecans)

Instructions

Preheat oven to 350F. Lightly grease a 9-in loaf pan OR line with parchment paper. Set aside.
In a large bowl with an electric beater, beat butter and sugar until completely smooth. Beat in marmalade, orange juice, zest, egg, yogurt, and buttermilk until smooth.
In a separate bowl, whisk flour, baking soda, and salt. Gently fold flour mixture into liquid mixture until just combined. Fold in cranberries and chopped nuts if using.
Scrape batter into prepared pan and smooth top. Garnish with additional nuts and cranberries if desired. Let batter stand 20 minutes in pan.
Bake cranberry bread at 350F 55-60 minutes or until a toothpick comes out clean. Cool bread completely in pan on a wire cooling rack before removing and slicing. Enjoy!

Video

Notes

Store bread in an airtight container at room temperature up to 3 days. (bread may also be frozen up to 2 months)

Nutrition