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 30minutes
Cook Time 55minutes
Total Time 1hour25minutes
Servings 12servings
Calories 332kcal
Ingredients
1/4cupbutter, softened
1cupgranulated sugar
3tablespoonsorange marmalade
1/2cuporange juice
1teaspoongrated orange zest
1large egg
1/4cupplain yogurt
3/4cupbuttermilk
2cupsall-purpose flour
1teaspoonbaking soda
1/2teaspoonsalt
1-1/2cupsfresh cranberries, halved
1cupchopped 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)