Recipe by Mim Harris
"This is a delicious bread with raisins and cranberries. It's perfect for Thanksgiving or any special holiday."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sifted all-purpose flour
1 1/2 teaspoons
1 1/2 cups
1 1/2 cups
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 : )
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.
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!
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
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!
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!!!
I substitute all cranberries for the raisins and the result is a moist, delicious bread.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandmother's Famous Cranberry Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 41
Rhubarb adds its tangy flavor to everything from salsa to lemonade. Don't forget the pie.
Warm weather calls for a cold, fruity smoothie. Choose from over 400 refreshing recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn how to make this popular sweet treat for the holidays.
See how to make a delicious, seasonal cranberry dessert.
See how to make traditional Boston brown bread with molasses.