Cranberry Buttermilk Bread

1 loaf
1 hr 10 min

This is a good basic cranberry bread, filled with chopped fresh cranberries and pecans. It’s good when it’s still warm from the oven, either on its own or spread with butter, cream cheese or jam—or you can cool it completely and serve it the same ways. I like the taste of the mildly tart cranberries in this, and I love the way it rises into a nicely-shaped loaf!

The loaf shown in the photo was made in an 8 x 4″ loaf pan. You can also use a 9 x 5″ loaf pan, and your baking time will be slightly less (noted in the recipe below)—your loaf will also be a little wider and thinner.

Cranberry Buttermilk Bread
Recipe details
  • 1  loaf
  • Prep time: 20 Minutes Cook time: 50 Minutes Total time: 1 hr 10 min
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  • 6 Tablespoons butter, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/2 teaspoon pure vanilla extract
  • 2 cups all-purpose unbleached flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup buttermilk
  • 1 cup chopped fresh cranberries
  • 1/2 cup chopped pecans

Preheat oven to 350˚F. Grease an 8 x 4″ or 9 x 5″ loaf pan; set aside.NOTE: I used an 8 x 4″ pan; if you use a 9 X 5″ pan, your loaf will be a little wider and thinner, and your baking time will be 5 to 10 minutes less. See note at the end of the recipe.*
In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs and vanilla extract, mixing everything well.
In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients to the butter/sugar/egg mixture in the large bowl, stirring everything together well.
Mix in the buttermilk (batter will be thick). Then fold in the chopped cranberries and pecans.
Spread batter evenly into your prepared loaf pan and for an 8 x 4″ loaf, bake at 350˚F for 48 to 50 minutes, until toothpick inserted in center comes out clean or almost clean—be careful not to over-bake, or loaf will be dry.
Let cool in pan for 5 minutes, then remove from pan and either serve slices warm or cool completely on wire rack.
*NOTE: For a 9 x 5″ loaf, bake 42 to 44 minutes and do the toothpick test to see if it’s done.
NancyC |
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  • Penny Penny on Jan 09, 2022

    Can I use caned cranberries inside of fresh cranberries?

  • DEE MCNEIL DEE MCNEIL on Jan 09, 2022

    Can dried cranberries be subbed instead of fresh?

    • See 1 previous
    • Touchedpainter Touchedpainter on Jan 12, 2022

      We Germans when we make Stollen (fruit bread) we soak the dried fruit in "rum" to plump it back up. By the time the dough has risen a couple times (fermented) and after cooking, it is stored wrapped for a couple weeks to ripen, the alcohol is all gone. Or you can soak in a little cranberry juice, or any fruit concoction juice or even water. That will work for any dried fruit to replace fresh fruit in just about any cooked recipe.