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Grandmother's Famous Cranberry Bread

Grandmother's Famous Cranberry Bread

Name: Grandmother's Famous Cranberry Bread
Yield: 1 - 9x5x3 inch loaf
Ingredients: 2 cups sifted all-purpose flour; 1 cup white sugar; 1 ½ teaspoons baking powder; 1 teaspoon salt; ½ teaspoon baking soda; ¼ cup butter; 1 egg, beaten; 1 teaspoon orange zest; ¾ cup orange juice; 1 ½ cups golden raisins; 1 ½ cups chopped cranberries

Rating: 4.57 stars

140 Ratings
110 Reviews
8 Photos

This is a delicious bread with raisins and cranberries. It's perfect for Thanksgiving or any special holiday.

By Mim Harris

Recipe Summary

Servings:

Yield:

1 - 9x5x3 inch loaf

Nutrition Info

Directions

Step 1

Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x5x3 inch loaf pan.

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Step 2

Whisk together the flour, sugar, baking powder, salt and baking soda.
Step 3

Cut in butter until mixture is crumbly. Add egg, orange peel, and orange juice; stir to mix and fold in raisins and cranberries.
Step 4

Pour into loaf pan and bake for 70 minutes or until toothpick inserted comes out clean. Remove from pan; cool on wire rack.

Nutrition Facts

Per Serving:

248.7 calories; 3.5 g protein; 50.5 g carbohydrates; 25.7 mg cholesterol; 343.3 mg sodium. Full Nutrition

Reviews (110)

Most helpful positive review

maria

12/20/2005

I too remember this recipe and i searched for a long time to try and locate it. This is the best cranberry bread that i have ever tasted and my best friend begs me to bake her a loaf all the time. the only thing i change is that i omit the rasins and add more cranberries: ) Read More

Helpful

(124)

Most helpful critical review

CHICKADEE

12/10/2004

I agree with some of the other reviewers on this...cooked on the outside not done on the inside even tho' a toothpick came out clean. And it fell apart. There was too much stuff...maybe only a cup each of raisins and cranberries would work. I was very disappointed. Read More

Helpful

(21)

140 Ratings

5 star values: 98
4 star values: 27
3 star values: 12
2 star values: 3
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

maria

12/20/2005

Helpful

(124)

Momi

11/14/2007

This bread is a fall-season tradition in my family... we've been making it since we read the book "Cranberry Thanksgiving" 25 years ago. I've made it fat-free by using non-fat plain yogurt instead of butter. I also use whole wheat pastry flour and instead of orange peel 1 tsp of orange extract. I always use the fresh cranberries and I use dried cranberries in place of raisins. My neighbor has asked me to bring this bread to her holiday open house - it's fantastic! Read More

Helpful

(85)

Jenn Barnlund

10/09/2003

AMAZING! I never rate recipes...but THIS ONE WAS WORTH THE TIME! I doubled the recipe and put it into 3 foil pans for gifts. I also substituted chopped dried apricots for the raisins...really good! Thanks for sharing a great family "secret". This one goes in the "Tried and True" file! Thank you thank you thank you! JennBinAK Read More

Helpful

(82)

elsa

11/02/2011

After reading the reviews, I wanted to make sure my bread didn't crumble, so the only changes I made were in procedure and not ingredients. I heated the OJ and then put my cranberries and golden raisins in this to let them soften. I then added the butter and beaten egg to this mixture (the butter was already soft and melted in this warm mixture) and mixed well. I added this mixture to the dry ingredients and poured into 2 pans and baked for 40-45 mins (must check, but they came out perfectly baked in my oven in 44-45 mins). Smelled fabulous and tasted even better. No crumbling at all. This procedural change is from a different recipe on this site, and worked very well here (and I don't like cutting butter into dry ingredients, anyway). Thanks for a wonderful recipe! Read More

Helpful

(68)

Erin Potter

12/09/2002

Very good flavor. The first loaf I made fell apart though when I flipped it over to cool onto the rack. The second time I really greased the pan well and decreased the temp about 10 degrees and cooked it 10 minutes less. Came out perfectly brown & moist and didn't fall apart!!! Read More

Helpful

(41)

Connie K

01/08/2003

I substitute all cranberries for the raisins and the result is a moist delicious bread. Read More

Helpful

(36)

JUL3Z

12/04/2002

Wow! What an amazing mix of tastes! The loaf was gone quick at Thanksgiving dinner. Best when it's had time to sit for a few days. Read More

Helpful

(27)

CHICKADEE

12/10/2004

Helpful

(21)

Mary

12/29/2011

I never thought of making a cranberry bread before until a friend requested I make one. I gave this one a try and she LOVED it. I make alot of breads and don't enjoy "cutting" in butter. I creamed the butter & sugar until light added egg & orange zest & OJ until well combined then added dry ingredients. Quick breads are like muffins you do not want to mix too long just until combined. I stirred in cranberries and walnuts (some family members have issues with raisins) by hand. Mine baked up in about 55 minutes. Very moist very flavorful bread. Read More

Helpful

(18)

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Nutritional Information

Grandmother's Famous Cranberry Bread

Servings Per Recipe: 12
Calories: 248.7

% Daily Value *

protein: 7 %

carbohydrates: 16 %

exchange other carbs:

dietary fiber: 8 %

sugars:

fat: 7 %

saturated fat: 13 %

cholesterol: 9 %

vitamin a iu: 4 %

niacin equivalents: 16 %

vitamin b6: 6 %

vitamin c: 17 %

folate: 11 %

calcium: 5 %

iron: 8 %

magnesium: 5 %

potassium: 6 %

sodium: 14 %

thiamin: 19 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.