Grandmother's Famous Cranberry Bread Recipe

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Most Helpful Positive Review

Dec 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 : )

—maria

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Most Helpful Critical Review

Dec 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.

—CHICKADEE

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97 Ratings

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Oct 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

—Jenn Barnlund

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Nov 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!

—Momi

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Dec 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!!!

—ERINPOTTER

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Jan 08, 2003

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

—Connie K

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Nov 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!

—elsa

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Dec 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.

—JUL3Z

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Nutrition

Calories
249 kcal
12%

Carbohydrates
50.5 g
16%

Cholesterol
28 mg
9%

Fat
4.6 g
7%

Fiber
2 g
8%

Protein
3.5 g
7%

Sodium
343 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Grandmother's Famous Cranberry Bread

Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories: 249
Calories from Fat: 41

% Daily Value *
Total Fat 4.6g 7 %
Saturated Fat 2.6g 13 %
Cholesterol 28mg 9 %
Sodium 343mg 14 %
Potassium 208mg 6 %
Total Carbohydrates 50.5g 16 %
Dietary Fiber 2g 8 %
Protein 3.5g 7 %
** Sugars 29.3g
Vitamin A 4 %
Vitamin C 17 %
Calcium 7 %
Iron 15 %
Thiamin 19 %
Niacin 16 %
Vitamin B6 6 %
Magnesium 5 %
Folate 25 %

* 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.