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5 from 2 votes

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!
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings (makes 1 loaf)
Calories 332kcal


  • 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 almonds)


  • 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, sugar, 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 45-50 minutes or until a toothpick comes out clean. Cool bread completely in pan on a wire cooling rack before removing and slicing. Enjoy!



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


Serving: 1slice | Calories: 332kcal | Carbohydrates: 48.5g | Protein: 7.3g | Fat: 13g | Saturated Fat: 3.7g | Cholesterol: 32mg | Sodium: 310mg | Potassium: 198mg | Fiber: 2.2g | Sugar: 26.8g | Calcium: 53mg | Iron: 2mg