recipe reviews for:

Cranberry Orange Bread

“Cranberry Bread is a natural coming from Oregon, a state famous for its cranberries. And each fall my husband and I go out and scrounge around picking up the walnuts for this delicious bread. A lady was presenting this bread at a food fair when I had the 'nerve' to ask her for the recipe. She obliged, and it's been a steady item in our menu ever since. But not just at Thanksgiving--heavens, no! I freeze the berries and have a ready supply all year long.”

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Reviewed: Nov. 19, 2009

This was just okay in my opinion. I followed the recipe as written and found it to be a little cakey and kind of boring. My husband thought it was like banana bread with cranberries. I will probably not make it again.

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amoeggy

Cooking Level: Expert

Home Town: Tillamook, Oregon, USA

Living In: Bend, Oregon, USA

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Reviewed: Nov. 14, 2009

well, it didnt turn out as i expected...the texture & taste wasn't just right. I didn't omit anything from the recipe and i dont' know what happened...I will finish eating it cuz i love cranberries, oranges & walnuts (very healthy!), but i don't think i'll make it again. My bf definitely didn't like it...

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Eve

Cooking Level: Intermediate

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Reviewed: Nov. 13, 2009

This bread is INCREDIBLE!!! What a crowd pleaser! I have added 2x as much zest and a handful of dried cranberries but kept all other ingredients the same. EVERYONE who has it wants the recipe! And now that cranberries are in season, I can't imagine a better time of year to make it! I am making it right now to give as a host-gift when I go to stay over-night with friends this week-end. YUMMY!

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LaLeeRu

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Reviewed: Nov. 8, 2009

This was great! I made it mostly by this recipe but didn't have fresh or frozen cranberries so I used dried and soaked them in water for a couple of hours first, then drained the water out before adding them. I also included about a teaspoon of vanilla & no orange zest. It was so good, I will be making it again very soon!

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createdjoy

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Reviewed: Nov. 5, 2009

I have been eating and later making this bread with slight variations for years and it has always been a favorite. Variations: I use 1/2 teaspoon of baking soda and no salt. 2T of shortening instead of butter, and I like it better when the cranberries have been sliced in half rather than the whole berries. I also omit the 2T of hot water but squeeze the juice of the grated orange and add water to that to make 3/4 cup.

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martin

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Reviewed: Nov. 4, 2009

This bread was much better than I anticipated. I can't stop eating it! I did omit the nuts (hubby not a nut fan) and doubled the fresh cranberries per a review I read. WONDERFUL!! I love the sweet bread and tart cranberries. Will definitely make again (probably tomorrow, this one's near gone).

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mrszn

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Reviewed: Nov. 2, 2009

Very good, will make again. Excellent taste!

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Greg D.

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Reviewed: Oct. 29, 2009

This was a great recipe. It was easy and had only a little butter, which is amazing. I would rather use craisins instead of cranberries though. Too tart.

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Hokee

Cooking Level: Intermediate

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Reviewed: Sep. 19, 2009

This bread is delicious. I stayed with the original recipe except I added a tiny amount of vanilla to the wet ingredients and I used orange juice with pulp. I loved it and gave some to my mom and neighbor and they loved it too. Great recipe.

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Susan

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Reviewed: Jul. 14, 2009

This turned out pretty good. I will probably use this to send out as gifts at Christmas last year. Thanks!

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Kat

Cooking Level: Intermediate

Home Town: Stockton, California, USA

Living In: Salem, Oregon, USA

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Reviewed: Jun. 28, 2009

Really liked this...but did not have some of the ingredients. No cranberries, used craisons instead. No orange juice but used fresh squeezed with lots of pulp. Added slivered almonds. Am looking forward to making it again only with cranberries!

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donna

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Reviewed: Jun. 14, 2009

Hubby made this yesterday. There's just the two of us and it's almost gone so a second loaf is in the oven as I type this lol. It is wonderful! He added a little more grated orange than called for and 1/4 cup more cranberries. Unlike some, we love biting on the tart cranberries. It is not dry or crumbly at all! We eat it with a little butter on it.

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heidrunca

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Reviewed: May 17, 2009

Can't beat the taste and light texture.

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marljong

Cooking Level: Expert

Living In: San Mateo, California, USA

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Reviewed: Mar. 18, 2009

This is a definate keeper. I did modify by a bit. Instead of sugar, butter or oil in any bread recipe I make, I always replace with a no sugar added applesauce. It cuts down the fat, sugar and calorie intake by quite a bit and is still great tasting. My picky girls and husband all love it! Thank you for such a great recipe!

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tina w.

Cooking Level: Intermediate

Living In: Fraser, Michigan, USA

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Reviewed: Mar. 16, 2009

Made this for the first time. Very good. Will be making many more times. Great for Xmas season

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DORIS11504

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Reviewed: Feb. 23, 2009

I loved the flavors of this recipe. I did however have issues w/ it being a little dry. I think it's because I used dried cranberries instead of fresh or frozen ones. Next time I will try it with fresh. I also had to cook it an extra 30 minutes but that was probably because of the atltitude. I live on top of a mountain at 7500 feet. The flavor was fantastic and I will definately try again.

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Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

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Reviewed: Feb. 1, 2009

Excellent recipe!!! I like to use macadamia nuts instead of the walnuts, but other than that it's perfect! Thanks for sharing!!!

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devaroni

Cooking Level: Intermediate

Home Town: Bloomsburg, Pennsylvania, USA

Living In: Clayton, New York, USA

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Reviewed: Jan. 22, 2009

This is THE best bread I have ever made. My family has requested this bread 4 times since Thanksgiving (and they are not big sweet bread eaters).

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mom2wildchild

Cooking Level: Intermediate

Home Town: Bowie, Maryland, USA

Living In: Bethlehem, Pennsylvania, USA

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Reviewed: Jan. 18, 2009

I liked this bread, the orange flavor was wonderful.. but I felt it was a little dry. I used more butter than called for, and I think I might use even more next time. I was a little crumbly. More butter would probably make it more moist. Or maybe even sour cream.

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alexsmom

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Jan. 15, 2009

The batter is shockingly thick, but the but bread turns out perfect.This is "the Best!" quick bread. I'm so grateful that I put up a few extra bags of cranberries in the freezer this year. They will all go into this bread. :)

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