Reviewed: Dec. 29, 2010

I made this bread and left out the raisins and nuts. My family prefers it that way. It was wonderful! I will make this often!

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Reviewer:

Kathy

Reviewed: Nov. 7, 2010

I had some cranberries and wasn't sure what I wanted to do with them, so I found this recipe. I started making it and realized that I didn't have orange juice. I wanted to keep on going, so I put skim milk instead of orange juice, and it came out really good. I didn't use raisins (because I don't like them). I also used half all purpose flour and half whole wheat flour. The loaf turned out delicious and not too sweet, which I love. By the way, I only baked it 45 minutes. I suspect the time depends on your oven, so just make sure you check it frequently after 40 minutes, to make sure it doesn't burn or overcook and become too dry.

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Reviewer:

kuladima

Reviewed: Nov. 26, 2009

Too dry and crumbly and tart.

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Reviewer:

MCCOMBSS

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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6 users found this review helpful

Reviewer:

Patricia

Home Town: Brockville, Ontario, Canada

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

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Cooking Level: Intermediate

Living In: Burlington, Ontario, Canada

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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3 users found this review helpful

Reviewer:

Leah

Cooking Level: Intermediate

Home Town: Carbondale, Illinois, USA

Living In: Novato, California, USA

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

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

Cooking Level: Beginning

Living In: West Palm Beach, Florida, USA

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

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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2 users found this review helpful