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Reviewed: Dec. 29, 2007

I made this loaf for my Christmas baking this year. The taste was good, but was a wee bit disappointed because the texture was very crumbly, when cut into slices. Because of this, I likely won't make it again.

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Reviewer:

Patricia

	Home Town: Brockville, Ontario, Canada
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Reviewed: Dec. 27, 2007

Very cool recipe with a few heart healthy changes. I used Splenda Brown Sugar Substitue in place of the regular brown sugar and omitted the oil altogether. I used 1 cup of whole cranberries in sauce (leftover from Christmas dinner) and cut the o.j. to half a cup. Also added 1/2 cup craisins and used 1/2 cup raisins. I didnt have any nuts other than pecans but decided against using them as with it taking an hour to bake - didn't want the delicate pecans to burn. I also had no oranges for the zest but the o.j. was enough to flavour it. It turned out to be a very nice, dense bread with lots of zing and I especially liked the use of the graham wafer crumbs - different! Thanks for the recipe, with the above changes, I imagine it cut the fat by at least 2/3rds! Every little bit helps in the battle of the waist-line!

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Reviewer:

Gitano

	Cooking Level: Expert Living In: Burlington, Ontario, Canada
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Reviewed: Dec. 23, 2006

To much like fruit cake for my faimly. However it is a fine recipe if you like that type of loaf.

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Reviewer:

Leah

	Cooking Level: Intermediate Home Town: Carbondale, Illinois, USA Living In: Novato, California, USA
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Reviewed: Dec. 11, 2006

i made this delectable recipe (with fresh cranberries) 3 days ahead of time to take to a christmas dance. wrapped tight, the bread stayed moist while allowing the flavors to bloom. we loved the dense texture & rich tangy flavor. many thanks carol!

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Reviewer:

LESLIE30

	Cooking Level: Intermediate Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Aug. 21, 2006

Really good... the cake part is really good also. I used way too many dried cranberries but I ate the whole loaf.

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Reviewer:

Care

	Home Town: Lehigh Acres, Florida, USA Living In: Delray Beach, Florida, USA
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Reviewed: Apr. 26, 2005

I enjoyed this recipe very much. I love the addition of graham cracker crumbs! I made as directed, adding only a teaspoon of vanilla. I believe this recipe was intended to be made with fresh cranberries, rather than dried, as some reviewers have used. I made 15 muffins (baked at 350 for 20 minutes), which turned out very tender and not overly sweet.

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Reviewer:

HOLLYEVE


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Reviewed: Aug. 1, 2004

This was all right. I used whole dried cranberries, but chopped would have been better. This was a little too tart. Maybe next time I would replace half the cranberries with raisons.

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Reviewer:

QUEENNMAB


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Reviewed: Jun. 30, 2004

I accidently made it home from the grocery store with a bag of dried cranberries. I dont know how they ended up in my bag, but since I paid for them, I checked this site to figure out what to do with them. I had all of the ingredients for this recipe. I purposely left out the raisins and zest but used o.j with lots of pulp. I loved this bread. It tastes just like the cranberry loaf they bake and sell for $8 down at our gourmet bread store in town.

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Reviewer:

BREN5


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Reviewed: Nov. 18, 2003

Edible fruitcake! Ha! Seriously, it's good! Maybe I'll even try a little pineapple less oil next time. It's very good. I just can't leave a good recipe well enough alone. :D The only changes I made are substituting an additional 14c graham crumbs 14c oats for the nuts due to allergy. 'Didn't have the orange rind either. Oh, well. :) A third cup oil isn't too much, but a quarter cup is fine as well.

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BOOKMARKER

	Cooking Level: Intermediate
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Reviewed: Nov. 13, 2003

THis is an excellent recipe. My grandmother used to make a cranberry bread that was my favorite. We have the recipe but it is missing an ingredient. This one is so close it makes me smile everytime I make it. Some have likened it to fruitcake. I hate fruitcake and to me it is not anything like fruitcake. It is great for breakfast or snack.

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Reviewer:

Judith

	Cooking Level: Expert
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Reviewed: Apr. 14, 2003

This loaf turns out really nicely. The graham cracker crumbs give a nice, not-too-sweet flavour and a beautiful brown finish. It's important to let the loaf cool for 10 minutes after taking it out of the oven in order to let the cake "set", otherwise it tends to fall apart.

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Reviewer:

HEIDI TEE


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Reviewed: Apr. 11, 2003

I don't like fruit cake, so this is an excellent substitution.

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Reviewer:

Debbies


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Reviewed: Apr. 11, 2003

This is the best Cranberry Loaf that I have every made. It is a family favourite. Not too sweet or greasy. Thanks for a grear recipe!

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Reviewer:

TBARONE


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Reviewed: Jan. 10, 2003

Excellent loaf, reminds you of fruitcake.

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Reviewer:

ELLERYBLUE


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