Reviewed: Dec. 11, 2011

I made this bread last night. Cooled + wrapped with plastic wrap. It was sliced around noon today + was slightly crumbly. I read in another review that you need to keep it wrapped for 24 hours prior to slicing. Not sure what I did wrong but it may have been in the mixing although I do not think I over mixed. If anyone has any helpful hints I am all ears. Otherwise it was delish!

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Reviewer:

charquesa

Reviewed: Jan. 12, 2011

Made this at Christmas, divided into smaller loafs and gave as gifts...everyone loved it, I have made this almost every week since then, great for breakfast on the go.

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Reviewer:

gboone

Reviewed: Jan. 25, 2010

Very moist. Crunchy on the outside but soft and moist inside

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Reviewer:

Reviewed: Dec. 14, 2009

Turned out perfect! I used whole wheat flour instead of white flour & applesauce instead of oil. Thanks for the recipe!

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Reviewer:

Jennifer B.

Cooking Level: Intermediate

Reviewed: Dec. 3, 2009

Very good I used leman insted of orange (dident have any orange) ternd out great will try the frosting next time :)

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Reviewer:

Halona

Reviewed: Dec. 2, 2009

Love this bread. First I made it by the directions. Great! Next time I made it a little healthier with 1/2 whole wheat flour, 1/2 Splenda for the sugar. I did add about 1/2 cup more cranberries and used almonds because that is what I had. The only change to the original I would make would be to add more zest.

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Reviewer:

dctalktx

Cooking Level: Expert

Reviewed: Nov. 25, 2009

I made this bread with a few changes. I used 3/4cup of whole wheat flour, about 2 cups of frozen cranberries and a package of crushed walnuts and freshly squeezed orange juice. I had to cook it about 15 minutes longer then the recipe stated. The bread is moist and has the perfect balance of tart and sweetness. The kids can't stop raving about how great it is.

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Reviewer:

yummymummy

Reviewed: Nov. 24, 2009

Outstandingly tart! I made a few changes as I like to bake my cranberry bread with whole cranberries and I also used about 2 cups instead of 1 cup of cranberries. Also I don't like nuts too much so I just omitted them. But overall this is the best cranberry bread recipe I've ever used!

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Reviewer:

sadieandleo

Cooking Level: Intermediate

Home Town: Derry, New Hampshire, USA

Living In: Tempe, Arizona, USA

Reviewed: Nov. 21, 2009

As I sit here at my desk munching on my SECOND piece of this bread, I want to let you know I'm in hog heaven! lol This is a wonderful recipe and there's no doubt that I'll be making it again.

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Reviewer:

shaggyraggs

Reviewed: Oct. 23, 2009

Very moist and yummy. I left out the orange zest because I didn't have any, but it still had a very pronounced orange flavor. A bit crumbly, but over all very good. Thanks!

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