Cranberry Buttermilk Bread

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

  • Servings: 10
  • Difficulty: easy
  • Print

CRANBERRY BUTTERMILK BREAD by NancyC
Makes one 8 x 4″ or 9 x 5″ loaf

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 these 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.

Recipe from NancyC | nancy-c.com

I love baking fall and winter treats with fresh cranberries! Have you made any cranberry baked goods this season?

Sharing at Meal Plan Monday, Weekend Potluck, Farmhouse Friday, Fiesta Friday, Thursday Favorite Things, Grace at Home, Full Plate Thursday, Wow Me Wednesday, Homestead Blog Hop, Lou Lou Girls Fabulous Party, Wonderful Wednesday, Inspire Me Monday.

7 thoughts on “Cranberry Buttermilk Bread

  1. Pingback: Homestead Blog Hop 375 - Ridge Haven Homestead

  2. Sunshine

    Congratulations on being featured this week at the Homestead Blog Hop! Wonderful!!

    I really enjoy cranberries—my husband doesn’t like tart things. But I may try a vegan version of this—I think o could do that!!

    It looks very good to me!

    Thanks for sharing this with us at the Homestead Blog Hop!

    Stay well!
    Laurie
    Ridge Haven Homestead

    Liked by 1 person

    Reply
  3. Pingback: Homestead Blog Hop 375 | Simple Life Mom

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