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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yummymummy

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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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sadieandleo

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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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shaggyraggs

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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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400luv

Cooking Level: Intermediate

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Reviewed: Oct. 20, 2009

I think that I left it too long in the oven becuase it was a bit dry. But even with this set back it was really good, will definitely do it again!

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oyuki

Cooking Level: Intermediate

Home Town: Fresno, California, USA

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Reviewed: Oct. 17, 2009

Fantastic! I had poured through all my cookbooks from the pros and the home cook church, community school cookbooks, etc. searching for the Perfect cranberry nut bread recipe thinking I'd find it from some local grandma. Each had either too many cranberries or not enough personality. The orange juice & zest in this were perfect. The ratio of berries to nuts was great. You can taste the tartness of the berries but it's complimented by the bread not being overly sweet. Already printed & in my bible of recipes as a classic.

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Rhasley

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Reviewed: Oct. 16, 2009

Really good. I added 1 cup reg flour and 1 cup whole wheat flour. I also added 1/2 cup honey and reduced sugar to 1/4 cup. I didn't have an orange for zest so instead added chopped candied pineapple rings (about 3 rings). It was really good.

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Lorrie

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Reviewed: Mar. 19, 2009

It probably would have been a 5 star if I didnt have a brain fart and accidentally double the nuts. Therefore the bread was reaaaly dense and nutty, but I love my bread like that! I popped a slice in the toaster this morning and then spread it with jam for moistness...YUM! P.S. dont be afraid to add the orange juice. I thought it would be too orangey but it came out perfect!

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roniroo101

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Reviewed: Feb. 17, 2009

So yummy! Followed it to the letter! Used fresh cranberries that were sent to us by friends that I froze and later defrosted for the recipe.

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Gretchen

Cooking Level: Expert

Home Town: Charlotte, North Carolina, USA

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Reviewed: Jan. 10, 2009

I love cranberries so I used 2 cups instead of one, but other than that I followed the recipe exactly. Luckily I did not overstir it because it came out really moist and delicious. I think next time I would add more sugar to balance out the extra cranberries. Thanks for the awesome recipe!

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Sabra Girl 2830

Cooking Level: Intermediate

Living In: Fort Wayne, Indiana, USA

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Reviewed: Dec. 31, 2008

it was super easy to make and came out great. i didn't have oranges on hand to zest, so i just used orange juice with pulp and it still turned out delicious. simple, easy, tasty recipe.

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Olga

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Reviewed: Dec. 31, 2008

Had this for Christmas and couldn't stop eating it.

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HKUHLERS

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Reviewed: Dec. 20, 2008

I just made this recipe for the first time to give out as Christmas gifts. I followed the recipe exactly (added a few more nuts), and it turned out so beautifully. It looks pretty, and the texture is perfect. I'm also giving out Giada's Mascarpone Honey spread to go with it, for a little sweetness.

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marisella

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Ann Arbor, Michigan, USA

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Reviewed: Dec. 15, 2008

My family loved this. It was easy to make. I added an additional 1/4 C. cranberries as I like more of the tart taste.

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Ann

Cooking Level: Intermediate

Home Town: Spiro, Oklahoma, USA

Living In: Olathe, Kansas, USA

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Reviewed: Dec. 12, 2008

This was the first time I ever worked w/ cranberries or cranberry bread. I was very very pleased w/ the outcome. I did substitute the oil for applesauce and used a touch less sugar. Also, I used 1/2 white, 1/2 wheat flour. I didn't have quite enough orange juice so I used water for the rest of the liquid. The only I might suggest is using just a touch more cranberries. I like the flavor to really POP. Other wise, IT WAS SOOO GOOD!!! I can't wait to make it again! We toasted it and then added a touch of butter and cinnamon sugar! YUUUMMMMYY!!!! HIGHLY recommend this recipe...especially w/ these changes.

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Sebine

Cooking Level: Expert

Living In: Libertyville, Illinois, USA

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Reviewed: Nov. 18, 2008

Love this recipe...

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NTD

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Reviewed: Nov. 16, 2008

Just finished trying a slice of this scrumpcious bread! I found 2 recipes on this web site but this one is by far the best!! The taste is wonderful. Didn't change a thing. I had a large bag of cranberries given to me and searched here first for the best of the best.

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ROSETREKY

Cooking Level: Intermediate

Living In: New Bedford, Massachusetts, USA

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Reviewed: Feb. 2, 2008

Delicious quick bread. Perfect hot for breakfast with a little pat of butter and a glass of oj!!

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Sophie

Cooking Level: Intermediate

Home Town: Colusa, California, USA

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Reviewed: Jan. 8, 2008

Very good recipe. Not too sweet and has a pound cake kind of texture. I added a jar of chopped (and rinsed) Green Maraschino Cherries to make it even more festive looking. Beautiful!

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