Total Time
1hr 25mins
Prep 15 mins
Cook 1 hr 10 mins

This is a recipe from one of my mother's old cookbooks. If you don't have buttermilk, sour milk will do, or you can mix 1 T vinegar with milk to make 1 cup.

Directions

  1. Preheat oven to 375°F.
  2. Grease two standard size loaf pans.
  3. Mix cranberries, blueberries and granulated sugar together in saucepan, cooking over medium heat and stirring until sugar is dissloved.
  4. Remove from heat and set fruit aside to cool.
  5. Mix brown sugar and butter in mixing bowl and beat until blended. Add eggs and beat well.
  6. Stir in buttermilk.
  7. Mix flour, baking soda, baking powder and salt in a bowl and stir until well mixed.
  8. Add to butter mixture and stir until just blended.
  9. Stir in fruit and sugar mixture.
  10. Spoon batter into greased loaf pans.
  11. Bake for 1 hour and ten minutes or until a toothpick comes out clean when inserted into center.
  12. Remove and cool.
Most Helpful

The flavor of this bread was excellent. However, using the loaf pan that I have always used for single loaves of quick bread, I had a problem. I could see that there was too much batter for the pan, and reserved a bit for a few ramekins. However, I still must have overfilled my loaf pan, and the batter ran all over the oven and created a burning, stinking mess. Since I was baking this at 3am, my hubby awoke to fears of the house being on fire and started his day in a foul mood...although that is another matter, entirely. LOL I also had trouble with the blueberries and cranberries sinking to the bottom of the loaf instead of disbursing through evenly. With all of this said, I have to repeat that the flavor of this bread was excellent. It is sweet, but the tart berries are a very refreshing burst of flavor. I recommend 2 loaf pans for baking, though.***edited to add***the recipe was changed to reflect the need for 2 loaf pans after I first submitted the review.

Ms B. December 27, 2005