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Cranberry Bread

Make this ultra-moist bread from scratch or take the shortcut that my sister, Judy Perricone, loves. Every year she makes 12 loaves for her appreciative friends at work.


  • 1 cup sugar
  • 1/2 cup butter
  • 2 eggs
  • 2 cups flour
  • 1/2 teaspoon baking soda
  • 3 soft, ripe bananas, mashed
  • 1 teaspoon vanilla
  • 2 cups fresh cranberries
  • 1 cup chopped walnuts


Preheat oven to 325°F. Cream sugar and butter; add eggs, flour, soda, bananas, vanilla and chopped nuts. Pour banana bread batter into 1 greased and floured loaf pan; bake at 325°F for about 1 hour and 15 minutes, or until a toothpick inserted in center comes out clean. Makes 1 loaf.

For the shortcut, use Pillsbury Banana Nut Quick Bread, 2 cups whole cranberries and 1 cup chopped walnuts. Follow directions on mix, add cranberries and walnuts, and bake as directed. Makes 1 loaf.