My Recipe Collection

Grandma's Cranberry Bread

Every year around Thanksgiving, I begin to get requests for this bread. It was a recipe from my grandmother, and I make it every year at Christmas time. I usually bake it in mini loaves and bring it to our family gathering Christmas Day. It goes about as quickly as the Christmas cookies. My family will each grab a Ziplock bag, and they begin stuffing them with these loaves. 


  • 1 1/4 cups of cranberries (halved)
  • 1 cup sugar
  • 2 cups all-purpose flour
  • 3/4 cup orange juice
  • 1/2 cups nuts (optional)
  • 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 tablespoon melted butter


  1. First, preheat your oven to 350 degrees. Next, rinse off the cranberries, before slicing them in half. Then, place them in a small bowl off to the side. Next, if they are not already, chop the nuts and set them in a bowl to the side.  
  2. Now, mix your dry ingredients together in a medium size bowl (flour, baking powder, baking soda, salt).
  3. Then, In a separate bowl, combine the wet ingredients (sugar, orange juice, and melted butter).
  4. Now, slowly combine the two mixtures (your wet and your dry) together. If the mixture is too dry, add a little more orange juice (1 tablespoon at a time). 
  5. Lastly, fold in your chopped nuts and cranberries into the batter. Pour the batter into a greased loaf pan about two-thirds of the way. Place the loan pan on a middle wire rack in your oven and bake it for 45-50 minutes or until a toothpick inserted in the center comes out clean. 
  6. Remove the cooked bread from the oven, and place it on a wire cooling rack for 10 minutes. While it’s still warm, run a butter knife along the outside of the bread to loosen the loaf. Now, gently tip the loaf pan to the side until your cranberry bread has come out. 
  7. Serve warm with butter. Enjoy!
  8. Storage tip: wrap in cling wrap and store on your counter for 3-5 days. 

Note: you can also bake the bread into mini loaves. However, please be advised that the baking time will vary. 

Banana Bread

Nothing beats a moist piece of banana bread. For me, I skip the nuts and reach for the chocolate chips, but however you wish to accessorize this bread, you’re sure to see it disappear quickly.


  • 3 ripe bananas (frozen or fresh)
  • 1 1/2 cups all-purpose flour
  • 1/3 cup of butter (melted)
  • 1/2 to 1 cup of sugar 
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • Pinch of salt


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Combine your melted butter and sugar. If you want a slightly less sweet bread, use 1/2 cup of sugar; if you want your bread a little more sweet, add closer to 1 cup of white sugar. Now, mash your bananas and add them into your batter.
  3. Next, add in your egg and vanilla to the wet mixture. 
  4. In a separate bowl, combine your dry ingredients (flour, baking soda, and salt). 
  5. Slowly incorporate your drive ingredients into your wet ingredients. 
  6. Fold in any additions you’d like (nuts, chocolate chips, etc.), and then pour the batter into a greased loaf pan. 
  7. Bake for 40-45 minutes or until a toothpick inserted in the center comes out dry. 
  8. Place the loaf onto a wire rack to cool. Once it’s mostly cool, remove it from the loaf pan. 
  9. Slice and enjoy!