Reviewed: Jan. 25, 2007

Yum,yum! Baked it at least 5 times during the winter holiday and was a hit every time!

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Reviewed: Dec. 26, 2006

This is a perfect bread. I made two for gifts, just on the advice of other readers and they looked and smelled so perfect, I made two more. Delicious and easy, but looks like you slaved over the hot stove. Thank you!

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Mary Lou

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Reviewed: Dec. 25, 2006

I found this to be very dry. Any suggestions as to what I can do to change it? thanks!

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GRANIET

Cooking Level: Intermediate

Home Town: Arthur, Tennessee, USA

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Reviewed: Dec. 24, 2006

This is such a delicious quick bread. I really like the suggestion of one reviewer who wrote that she left the cranberries whole... that way you get the maximum flavor. I quess my only (very small) complaint about this bread was that I wanted more cranberries. I would probably double the amount next time. Thank you Karin for submitting this recipe! p.s. I made another batch and baked it as mini loaves... recipe made 4; they were done in 25 min.... love this recipe!

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Diana S.

Cooking Level: Intermediate

Living In: Ashtabula, Ohio, USA

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Reviewed: Dec. 21, 2006

Very good! The orange flavor really comes through and enhances the bread's flavor. I used dried cranberries ("Craisins") and it was great. To add a little something extra to the finished bread, I made a glaze of powdered sugar, orange juice and some orange extract and drizzled it over the top. This is a great treat to make at holiday time - I'll bake it up again!

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COOKINGIRLLJ

Cooking Level: Expert

Living In: Hackettstown, New Jersey, USA

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Reviewed: Dec. 17, 2006

Great recipe! I chopped the cranberries in my 2 electric 2 cup food chopper and threw it together quickly. It makes great mini loaves for gifts.

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Caroline

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Reviewed: Dec. 15, 2006

Moist and a nice orange flavor. I tripled the recipe and baked 10 mini loaves as presents for the hoildays. (Bake for about 30-35 mins. as mini loaves.)

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Laura ST

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Reviewed: Dec. 10, 2006

Delicious. I used a heaping tablespoon of the orange zest, but other than this, I followed the recipe as shown. 50 minutes in the oven was just right, and it came out moist and not crumbly. Will definitely make this again.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Dec. 4, 2006

Fantastic! My only complaint is chopping up the cranberries... too time consuming and a pain in the butt. But the bread is delish!!!

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BABIDOLL02

Cooking Level: Expert

Home Town: El Paso, Texas, USA

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Reviewed: Dec. 3, 2006

Yum! I didn't have orange juice, so I juiced fresh oranges and left my cranberries whole. The flavor is DELICIOUS! It's a little too crumbly, so I'm only giving it 4 stars, maybe with another egg or a little more oil it wouldn't fall apart so much. Overall, it's a great recipe! Thank you!

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COURTNEYGRIFF

Cooking Level: Expert

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Reviewed: Dec. 1, 2006

I made some alteration, but still found this recipe lacking something. I added 1c. sugar and more cranberries and nuts. Made it for Thanksgiving and my parents liked it very much. I think it could have used a glaze of powdered sugar and orange juice. I ate it cold with cold Oranged Cranberry Sauce from this site and it was good. As an aside, cranberries are tough to chop! I don't have a food processor so I might leave them whole next time.

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MYPRETTYPEONIES

Cooking Level: Intermediate

Home Town: Accokeek, Maryland, USA

Living In: Ithaca, New York, USA

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Reviewed: Nov. 30, 2006

Thank you so much for this recipe! It's a great alternative to regular cranberry sauce no one touched last year. This was the first time I baked it, on Thanksgiving day no less, and it didn't flop. Very big hit esp when right out of the oven. Very moist and yummy were the comments I got back. Will definitely make again!

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AGGIESMOO

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Reviewed: Nov. 30, 2006

This is the second year in a row that I have made this bread and once again, I had to make a second batch. I just can't keep it around. It is so good and moist too! I do increase walnuts to 1 cup and add decorative red sugar on top before baking. It comes out lovely every single time.

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Deanna F.

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Reviewed: Nov. 26, 2006

This was my third stab at cranberry bread this year, and this recipe hit the jackpot! Perfect with the hint of orange! Will use this every year!

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Jenny

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Reviewed: Nov. 25, 2006

The bread was very moist. The flavors all worked but the cranberries were a bit too tart. I will take the time to really chop them finely next time around.

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Verena

Cooking Level: Intermediate

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Reviewed: Nov. 21, 2006

A fabulous bread. First time I ever made a cranberry nut bread. It was so moist. I cant wait for everyone to try it out on Thanksgiving. Do you have any recipes for bannana bread? Tahnks in advance

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J. Lerner

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Reviewed: Nov. 12, 2006

Wow, this is excellent. Lots of orange and cranberry taste. I ground my own cinnamon and nutmet and grated my ginger for a very nice taste.

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Newy

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Reviewed: Oct. 21, 2006

I used all whole wheat flour and turbinado sugar and it came out really, really tasty. I also only happened to have extra virgin olive oil on hand, but I really wanted to make the bread so I went with it, and actually I liked the very, very faint, delicate flavor that it added. I didn't have a problem with the bread not rising, even with the whole wheat flour. Next time, I might use a full 2 cups of chopped fresh cranberries. Thanks for the recipe!

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AUDLEEDOO

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Reviewed: Oct. 5, 2006

This is so good! My dad loved it last Christmas when I made it. Only change I made, I used pecans instead of walnuts (personal preference). Good Christmas loaf!

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