The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Photo by pomplemousse
Reviewed: Dec. 5, 2008
Very very good! I made mini loaves in my pan, which makes 8, and baked for 40 minutes. I had leftover cinnamon sugar from muffins I was making, so I added the sugar on top of the mini loaves. I also used dried cranberries bc I was too lazy to defrost the cranberries I have in the freezer. Excellent bread. Thank you! I love the orange and cranberry flavor together.
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Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 26, 2008
Absolutely awesome! I made a test batch yesterday and am making more today for my Christmas gift baskets for the elderly in our church. Thanks for a great recipe.
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Cooking Level: Intermediate

Home Town: Chico, California, USA
Living In: Glendale, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Photo by MommyFromSeattle
Reviewed: Nov. 26, 2008
Excellent and Easy. This is the recipe on the back of the cranberry bags. Other than doubling the amount to 2 cups of berries and keeping them whole, I don't change a thing. Don't overbake. 50 min. exactly is right. If the dough is too stiff, add a few tablespoon of milk to moisten it up. TIP - for a prettier bread, place some cranberries on top of the batter before you bake it. The red color on top adds a gorgeous appearance to the bread. I also glaze mine with a lemon glaze. The glaze gives it a little tart flavor on top and keeps the bread moist. (glaze - lemon juice and powdered sugar). Glaze while warm.
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Cooking Level: Expert

Home Town: Bellevue, Washington, USA
Living In: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 20, 2008
It was pretty good.Tart and really refreshing.Not a heavy recipe.
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Cooking Level: Intermediate

Home Town: Southaven, Mississippi, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 20, 2008
Delicious cranberry bread - I added extra cranberries & left them whole per others suggestion & it came out perfect. Orange juice/zest added a nice tang. This is likely to be our go to cranberry bread recipe from now on. Thanks!
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Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 16, 2008
This is a great recipie and everybody loved it, it is a keeper, I did aded more crenberries and nuts. I
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The reviewer gave this recipe 2 stars. This recipe averages a 4.64 star rating.
Reviewed: Sep. 4, 2008
Very dry. I was unable to find fresh cranberries at the grocery store, so I used a 6 oz. package of Craisins. The dough was so dry, I ended up added an additional egg as some other reviewers suggested. Still very dry. Lacks flavor. Maybe a little vanilla and additional vegetable oil would have helped? I'm not sure. Won't try this recipe again.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Jun. 27, 2008
Wow, what a wonderful treat! I "healthified" it (as I do most recipes) and it still came out delicious! I used 1c sweetened, dried cranberries (which I soaked in boiling water for 5 minutes to plump up), 1c whole wheat flour, 1/2c whole wheat pastry flour, and 1/2c all-purp flour. I also added 1/4c wheat bran for more fiber. I only used 1/4c white sugar and 1/4c brown, and it was plenty sweet! Next time, I'll be sure to use a WHOLE 1T of orange zest (I skimped!), FRESH orange juice, and whole cranberries, which I know will make this bread that much more scruptious!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.64 star rating.
Reviewed: Feb. 19, 2008
This is good. Wouldn't say its "The best" but its definitely something I'll make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 20, 2007
Very good bread recipe. Nice and moist. The orange zest made the flavor! I only sliced my cranberries in half...we like the burst of tart cranberry flavor. Thanks for a keeper!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 19, 2007
This is the best bread. Great for a gift, for breakfast, potluck...any event! Pretty easy to do. Helpful if you have a chopper to dice the cranberries. Recommend adding an additional tbsp of oil for moisture.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 18, 2007
Delicious!
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Photo by MEEMEEBULUGA

Cooking Level: Expert

Living In: Anchorage, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 15, 2007
This is delicious - moist & easy to make. I've used this recipe many times! It's a keeper
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Cooking Level: Expert

Home Town: Brooklyn, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 8, 2007
All I had was dried cranberries and the bread turned out great. I made mini loaves of bread and they will be Christmas gifts.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 5, 2007
I substituted Splenda for the sugar and used egg substitue. Delicious!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.64 star rating.
Reviewed: Dec. 3, 2007
This was ok. I thought it was going to be sweeter but it really wasn't that sweet at all. I don't know if it was the cranberries I used, but it really wasn't that great. I may try it again and make a sugar coating around the outside.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 17, 2007
This bread was fabulous! I thought that the orange flavor, from the juice AND zest, might be a bit strong, but it wasn't--it complimented the tang of the cranberries beautifully, so don't skimp on the orange zest...I took other reviewers' advice and used whole cranberries (increased to 1 1/4 cup) and it was perfect. Looks beautiful and tastes moist and flavorful--well worth making.
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Nov. 13, 2007
I've made something very similar to this, although I used only 1/2 cup of sugar and skipped the zest. This also works w/ half whole wheat flour.
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Cooking Level: Expert

Living In: Spokane, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 28, 2007
yummy, yummy, yummy.....I chopped the cranberries and coated them in sugar and added some crushed pineapple. Moist and de-lish! Oh and my three year old LOVED it as well.
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Cooking Level: Professional

Home Town: Edgewater, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.64 star rating.
Reviewed: Oct. 21, 2007
This recipe was super easy and the bread was very good. I used pecans instead of walnuts and baked in 3 small loaf pans instead of 1 regular loaf. I'll make this bread again.
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Cooking Level: Intermediate

Home Town: Hartford, South Dakota, USA
Living In: Toronto, Ontario, Canada

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