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.”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Dec. 11, 2008

It's a pretty good recipe, but it wasn't as amazing as I expected after reading the rest of the raving reviews. Perhaps it was my oven, but I baked it for 50 min and it seemed a little overdone (I should have checked before that). I also found it a little bit too sweet, even with the tart cranberries. It does go great with hot cider or citrus tea.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Iryna S.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 7, 2008

Great straightforward easy recipe. Everyone loved it. Thanks for sharing this.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AcesJ

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 5, 2008

This is a more dense, crusty, flavorful bread. I found that adding 1/4 tsp. of cardamom gave it a certain richness. I will definitely make this bread again. Can't wait to try it toasted with butter and a cup of tea!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

bzholly

Cooking Level: Expert

Home Town: Sumner, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 30, 2008

Excellant!!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MZBONNIE

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 28, 2008

I followed the suggestions of other members and made the following changes. I added 1/4 cup cooking oil (in addition to the butter), 1/2 cup vanilla yogurt and 3/4 cup organge juice. The bread turned out moist, but w/o these changes I suspect it would be dry

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

melody

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 26, 2008

I'm in the UK for a year, but when - surprise of all surprises - I saw fresh cranberries at the store, I knew it was time to make cranberry bread! My recipe is packed away, so I needed a new one. This recipe was delicious!! I've made it twice, and it disappeared so quickly I almost didn't get a piece myself :) This will be my new cranberry bread recipe!!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

hungrigrl

Cooking Level: Intermediate

Home Town: Dalton, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 23, 2008

This is a very easy and tasty recipe. The only thing I changed was the walnuts -- I used pecans instead because that's what I had on hand. I put this in pretty bags and ribbon, and gave this to teachers for Thanksgiving. I'm pretty sure I put in the wrong amount of either baking soda or powder too, because I got distracted by the kids while I was mixing this up and couldn't remember how much I'd put in or not put in! It still came out great.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KUNGAR

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 17, 2008

Yum! This was really good, and I wasn't even sure if I liked this combination. I did make some changes, based on reviews; I added 1/4 cup extra orange juice and two tbsp plain yogurt, for extra moisture, plus I switched half the flour to whole wheat. I'm only giving it four stars because I think it would have been dry otherwise. With these changes, it's 5 star, really tasty!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Annie

Cooking Level: Beginning

Living In: Brooklyn, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 12, 2008

My experience was virtually identical to another reviewer's - had to bake for nearly 70 minutes, hard crusty outside, dense dry inside. The flavor was pretty good, but I agree that it needed more fat.. possibly another egg? more leavening? Not sure. i'd like to tweak it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 31, 2008

Just a caution - some oranges have very thick rinds and it makes the bread a little bitter if you use all of it. I usually use about 1/3 of a cup of the gratings, loosely packed. I also leave out the hot water and put in about 3/4 cup of strong orange juice (enhanced with a little "condensed" juice). This is absolutely my favorite cranberry recipe of all time!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

familychef

Cooking Level: Intermediate

Home Town: Brandon, Manitoba, Canada

Living In: Calgary, Alberta, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 19, 2008

This is a great muffin recipe also. I omit the walnuts, add a little bit more OJ and use chopped dried cranberries. Then I bake them as muffins at 350F for about 23 minutes and my mom repeatedly asks for these every time I come back home to visit from school!

Was this review helpful? [ YES ]
32 users found this review helpful

Reviewer:

Alice Kim

Cooking Level: Beginning

Home Town: Burke, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 29, 2008

Great bread to serve during the holidays. The tartness of the berries mixed with the orange is a great combo. I followed the recipes exactly and only had to extend the baking time by about ten minutes-( my oven is old:) I sliced it while it was still warm and served it with hot cider. This will definately be holiday treat that I will make for years to come

Was this review helpful? [ YES ]
13 users found this review helpful

Reviewer:

cyrusduke

Cooking Level: Intermediate

Living In: Denver, Colorado, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 26, 2008

Moist and delicious. Perfect amount of cranberries and orange. Not too sweet, and it only demands a small amount of butter. I had to bake it about 5-10 minutes more than an hour, but it is definately a keeper.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

AKadventuress

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 9, 2008

This is a great recipe. I think the more fresh orange peel, the better. I used Craisins as I wasn't able to get organic cranberries when I made it. Very good, will make again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

barbies66

Cooking Level: Expert

Home Town: Redwood Falls, Minnesota, USA

Living In: Hayward, Wisconsin, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 7, 2008

I love the flavors in this recipe! I used the whole cranberries because I do like that tart taste. I also used more OJ (squeezed fresh)..1 cup and added a generous splash of vanilla. I omitted the nuts as I can't tolerate them. I think with the extra OJ it came out very moist and delicious. I certainly will be making this again!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

eafrn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 29, 2008

This had a great flavor! I added half a cup of plain yogurt to the batter, doubled the cranberries, and baked it in two 8.5 x 4.5 x 2.5 inch pyrex loaf pans. It took about 45-50 minutes to bake. I'm so glad I saved some cranberries in the freezer- this was yummy!

Was this review helpful? [ YES ]
43 users found this review helpful

Reviewer:

Nici

Cooking Level: Intermediate

Home Town: Silverdale, Washington, USA

Living In: Honolulu, Hawaii, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 16, 2008

Tried the recipe using dried cranberries (a little less than 1 cup) and juiced the orange instead of using orange juice as someone suggested. It hardly rose in the pan, and I had to cook it a total of 70 min for the center to set. The outside turned out very hard, and the inside is dry and rather dense. I did use a pretty good sized orange, but it probably needed another 1/4-1/2 cup more liquid. I think the recipe could also stand a bit more margarin/oil. The bread is not very sweet, but the flavor was nice and orangy. All things considered, I'm still looking for the perfect orange-cran bread recipe.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RAYNSTARR

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

This turned out a little on the dry side for me. If I make it again I will start testing it at 50 min. Unfortunatly I had only dried cranberries which were ok but fresh ones would be better. The orange zest is very nice in this bread.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

CYNJNE

Cooking Level: Intermediate

Living In: Toronto, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 2, 2008

This recipe is great! We used 1 1/2 cups of wild cranberries. We threw together a honey-orange butter using 1 tblsp of the orange rind, 1/2 cup of butter and 1/4 cup of honey. I will agree with another reviewer that it is much more tart the day of baking. More "orangey" the next day, very soft and smooth, we WILL make this again.

Was this review helpful? [ YES ]
2 users found this review helpful