My grandmother has been making this cranberry bread every Thanksgiving and holiday season for as far back as I remember! She always brings two loaves for snacking while we wait for the turkey to bake, and they're always gone within minutes! Every soft cranberry-loaded slice brings back great family memories.
Grandma's Cranberry Nut Bread
- Yield: 2 loaves
- ¼ cup butter
- 3 tablespoons orange marmalade
- ½ cup plus 1 tablespoon orange juice
- 1 egg
- ¼ cup plain yogurt
- ¾ cup buttermilk
- 1 teaspoon orange zest
- 2 cups flour
- 1 cup sugar
- 1-½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped walnuts
- 1 cup fresh cranberries, halved
- Lightly grease two 9-in loaf pans. Set aside. In a large bowl with an electric beater, beat butter, marmalade, orange juice, egg, yogurt, buttermilk, and orange zest until smooth.
- In a separate bowl, whisk flour, sugar (or xylitol) baking powder, baking soda, and salt. Gently fold flour mixture into liquid mixture until just combined. Fold in chopped walnuts and cranberries. Scrape batter into prepared pans. Let sit at room temperature 20 minutes.
- Bake cranberry bread at 350F 40-45 minutes or until a toothpick comes out clean. Cool bread completely in pans on a wire cooling rack before removing.