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Reviewed: Jan. 28, 2007

very delicious, only thing I changed was almond extract for the vanilla.

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laura.bora

	Cooking Level: Expert Home Town: Farmingville, New York, USA Living In: Geneseo, New York, USA
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Reviewed: Dec. 13, 2006

Excellent. Very moist. Freezes well. I added a little extra orange zest and made my OJ extra strong from concentrate as well as fresh orange.

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loriprn


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Reviewed: Jun. 5, 2006

I used 1&1/2c cranberries cut in half and an extra 1/2tsp vanilla. Fragrant and delicious.

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Marie C.

	Cooking Level: Expert
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Reviewed: Dec. 13, 2005

very tasty, but I add orange juice that is more concentrated than usual. Also watch the cooking time, the bread goes from perfectly done to overdone very quickly.

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My granddaughter and I made this for Thanksgiving. It was delicious and moist -- although we did not add any nuts. We made mini loaves, wrapped them in foil, tied them with homespun ribbon and then made gift tags. It was such a hit that I know we will be expected to do it again for Christmas. Thanks for such a good recipe.

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Nicki


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Reviewed: Nov. 27, 2005

This is a GREAT quickbread. Made it for Thanksgiving and it got rave reviews!! Everyone went back for seconds and they were still eating it the next day! My husband loves this, definitely a keeper!

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ZoeS

	Cooking Level: Intermediate
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Reviewed: Nov. 10, 2005

I followed the recipe exactly and found it to be a great moist quick bread. I only cooked it for 45-50 minutes so that it wouldn't dry out...it was perfectly done. The only thing I wanted was a more intense flavor. Next time will add more orange zest and try using plumped up craisins instead of fresh cranberries.

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TRISKELE

	Cooking Level: Expert Home Town: Anchorage, Alaska, USA Living In: Lake Mary, Florida, USA
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Reviewed: Jan. 2, 2005

Pretty good. I can't give 5 stars because it was kind of dry. The flavor was nice though.

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Trisha M.


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Reviewed: Mar. 12, 2004

Great recipe and the flavors work well. Easy to do and everyone loves to eat it.

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MAEVEN6


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Reviewed: Mar. 1, 2004

A great recipe for cranberry orange bread. It came out perfectly, and the spices were just right. Used pecans, as I had no almonds; it was delicious, but I'll be it's even better with almonds. Thanks so much.

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BLUEGIRL5

	Cooking Level: Expert Living In: Saugus, Massachusetts, USA
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Reviewed: Jan. 19, 2004

The sweetness and tartness of the bread is just perfect. I would add a little more orange zest, but first batch turned out magnificent.

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Lannie


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Reviewed: Dec. 10, 2003

YUM!!! YUM!!!! YUM!!!! WHAT MORE CAN I SAY????? THIS IS PERFECT!!!! I MADE MINI LOAFS AND THEY WERE EXCELLENT!!!

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SUEMAMA


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Reviewed: Dec. 24, 2002

yummy, yumm, yum

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LIEBHABERIN


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Reviewed: Dec. 4, 2002

This was absolutely the most beautiful "fruit bread" I've ever had! Mind you, i'm crazy about orange and cranberries. It became my holiday favourite this year -- made 7 or 8 batches of it! Everyone I share it with loved it too. Used chopped pecans in one batch (almonds are my preference, but I ran out) and was still lovely. I'll make this again and again ... Now to invest in a proper zester so I can give my neighbour's back!

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NEVAS.MOM

	Cooking Level: Intermediate
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Reviewed: Nov. 11, 2002

Try with walnuts too.

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MLEBROWN

	Cooking Level: Expert Home Town: Bowie, Maryland, USA Living In: Austin, Texas, USA
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Cranberry Orange Almond Bread

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