Reviewed: Feb. 12, 2012

This is the best recipe for cranberry nut bread I've ever made. I added even more cranberries (increased to 2 cups) and it was a big hit.

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Reviewer:

Patty Beckler

Home Town: Cannon Falls, Minnesota, USA

Living In: Crystal River, Florida, USA

Reviewed: Jan. 19, 2012

Very tasty. I will make again,

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Reviewer:

Theresa

Reviewed: Dec. 3, 2011

Outstanding recipe. The only thing I did differently is that I put some sugar in a ziplock bag and put the cranberries in to coat them a little because the first time I made this the cranberries were a little too tart.

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ALAMEDAKID

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Reviewed: Jan. 16, 2011

I have made this bread a ton of times this year (for us & friends). It is a terrific recipe that has turned out perfectly every time. I sub the butter with 2 tbs of oil and use pecans instead of walnuts. I also experimented with 1/2 whole wheat flour - still great. Yummy recipe.

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Reviewed: Dec. 9, 2010

I enjoyed this recipe, however, my family didn't-but my husband said he doesn't like cranberries. It's so much better than fruitcake! I did what another person suggested of adding 1/3 cup buttermilk (didn't decrease the orange juice) but if I make again (for gifts) I won't do that-it changed the texture. I always toast my nuts first before adding to batter.

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Reviewer:

karensue

Cooking Level: Intermediate

Home Town: Middlebury, Indiana, USA

Reviewed: Nov. 27, 2010

Excellent recipe. I have made both the oil and the butter recipes and the butter is by far the better. I made a couple of loaves for Thanksgiving and it disappeared in no time.

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Reviewer:

Eienow

Cooking Level: Intermediate

Home Town: Ferndale, Michigan, USA

Living In: Boise, Idaho, USA

Reviewed: Nov. 23, 2010

Wonderful! I followed this recipe as written, except made them into muffins. Baked at 350 for approximately 25 minutes.

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Reviewer:

MN Nice

Cooking Level: Intermediate

Home Town: Biwabik, Minnesota, USA

Living In: Virginia, Minnesota, USA

Reviewed: Oct. 18, 2010

Way too sweet.

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Reviewer:

SUSANDON

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Halifax, Massachusetts, USA

Reviewed: Jan. 18, 2010

SO FLAVORFUL! I would give this recipe more than 5 stars if I could. The cranberries and orange zest are tasted immediately. I followed the ingredients exactly using fresh cranberries and fresh squeezed orange juice. I baked it in silicone muffin cups at 425 for 8 minutes then 350 for approximately 35 minutes more. (Until a toothpick inserted into the center came out clean). This recipe will definitely be used many times over. Thank you Dawn Lowenstein for sharing.

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