Cranberry Bread

Source: Cape Cod Cranberry Growers' Association
Yield: 1 Loaf


½ C. Butter
1 Tbs. Grated Orange Peel
3 Large Eggs, Beaten
2 ½ C. Flour
1 Tsp. Baking Soda
2 C. Fresh or Frozen Cranberries, Chopped
1 C. Sugar
1Tsp. Vanilla
¾ C. Buttermilk
¼ Tsp. Salt
¾ C. Pecans, Chopped


Preheat oven to 350°. Spray bottom only of 9" X 5" loaf pan with cooking spray. Beat butter, sugar, orange peel and vanilla in a large bowl until light and fluffy. Add eggs, mixing well. Combine flour, baking soda and salt, add to creamed mixture alternately with buttermilk, beating at low speed just until blended. Fold cranberries and nuts into batter. Turn into prepared pan, spreading evenly. Bake until wooden pick inserted in center comes out clean, about 50 to 60 minutes. Cool slightly in pan. Remove from pan and cool completely on wire rack.

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