Reviewed: Dec. 29, 2004

Delicious! My family enjoyed this for breakfast.

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CLEMSONMAV

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2004

I din't have orange zest so I used only the oj, still had good flavor. I used pecans instead of walnuts. yumm

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JENNI56

Cooking Level: Intermediate

Living In: Seabrook, New Hampshire, USA

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Reviewed: Dec. 23, 2004

This bread is incredible. We have an international student living with us who is very picky about what he eats, and he rated this "GREAT!" Others we have baked for this Christmas have also given it rave reviews. Many thanks! P.S. I did use the zest; it was fantastic.

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KBRESCIA

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Reviewed: Dec. 19, 2004

This is delicious and one of our holiday favorites. I've made this many times and get many compliments on it.

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chocolover

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Reviewed: Dec. 19, 2004

Just delicious!

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BETHP117

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Reviewed: Dec. 14, 2004

This was a big hit at Thanksgiving! My husband is allergic to gluten (in wheat), so I substituted brown rice flour and 1-1/2 teaspoons of xanthan gum for the wheat flour, and it was still very yummy! Be sure to make two loaves - my only loaf disappeared from the table within minutes!

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LISAJG

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Reviewed: Dec. 9, 2004

This is delicious. I took it to Thanksgiving dinner at my mother-in-laws. They loved it!

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SHANABAILEY

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Reviewed: Nov. 21, 2004

Finally! a very good way to use my fresh cranberries in a bread form. We all loved this bread recipe. Very moist and yummy.

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ROSETREKY

Cooking Level: Intermediate

Living In: New Bedford, Massachusetts, USA

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Reviewed: Nov. 15, 2004

I love the fact that this recipe calls for only 2 tbsp of oil - I've read a couple cranberry bread recipes that require 1/2 cup shortening per loaf! I used only 1 tbsp oil, left out the nuts and the salt, and I mushed a banana into the batter because I read a couple reviews stating that the bread turns out dry. I love how it turned out. I've had a freezer full of cranberries for months, and I finally know their fate!

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Cooking Level: Intermediate

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Reviewed: Feb. 5, 2004

This recipe has turned out perfectly for two years running at Thanksgiving- I didn't chop anything, but put both nuts and cranberries in whole. Loved by all at the table.

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KITINMA

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Reviewed: Jan. 19, 2004

Couldn't be better. I used whole frozen cranberries and substituted about half of the white flour with whole wheat pastry flour. The orange flavor is heavenly.

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RUBY2

Living In: Vancouver, British Columbia, Canada

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Reviewed: Jan. 17, 2004

This bread is awesome! I made about 2 dozen loaves to pass out at Christmas. It was a hit! Everyone loved it and wanted more. I used 1 1/4 c flour and 3/4 c whole wheat flour, added an extra 1/4 c cranberries and omitted one tablespoon oil.

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GLTRGRL1

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Reviewed: Jan. 15, 2004

This recipe was delicious and very tangy with the orange flavoring. I just had to watch it sooner than 50 mins. Mine was done in about 40 so it was a little dry on the ends but--yum! Thanks!

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PUSKAA

Home Town: New Britain, Connecticut, USA

Living In: Stratford, Connecticut, USA

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Reviewed: Jan. 13, 2004

Very good and not too sweet. OJ gives it a kick. Thanks.

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carlakrawiec

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Reviewed: Dec. 28, 2003

this is great! the oly problem i had was it did not stay together. that did not affect the taste though; it had a great flavor.

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LETTR6

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Dec. 28, 2003

Excellent bread! Forgot to add the zest but didn't matter. Has a wonderful flavor and stayed moist. Thanks for sharing this recipe!

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CarrieAnn

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Reviewed: Dec. 2, 2003

Excellent recipe! I served this on Thanksgiving morning and it was a big hit. It is very moist and the orange flavor makes it so good. It's also a very pretty bread and would be perfect for holiday gift giving.

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LEAHZ

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Reviewed: Nov. 28, 2003

This was a dynamite bread. Very yummie! Thanks so much!

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DAWNIE1

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Reviewed: Nov. 26, 2003

I think it's probably my fault. I might have messed up on the orange zest part. i peeled the out side of the orange, 1 tbsp full. It didn't tatse so good....I'm inexperienced it was probably something I did.

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