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: 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.

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bmerry

Cooking Level: Intermediate

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Reviewed: Jan. 30, 2008

This was just okay for us. I made it just like the recipe but it was a little dry.

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KANANICOOKS

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Sarajevo, Federation Of Bosnia And Herzegovina, Bosnia And Herzegovina

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Reviewed: Jan. 10, 2008

I have to admit, the first time I tasted this bread, I thought it was too tart. However, when we cut another piece in the evening with some coffee, it tasted amazing. The flavors just took a little while to come together - try the recipe...it's excellent!

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aimeejd

Cooking Level: Intermediate

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Reviewed: Jan. 10, 2008

This was great- I'm definitely making this again!! The only changes I made were that I double the amount of cranberries to 2 cups and used pecans rather than walnuts- that's all we had.

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Tiny Dancer

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

Loved this for muffins for Christmas brunch. Sprinkled a little sugar on top of batter before baking. A classic!

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SweetBasil

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: Liberty Hill, Texas, USA

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Reviewed: Dec. 22, 2007

Wow - this is fantastic! A while ago I was looking for the perfect muffin recipe and eventually gave up and then I found this and my search is over! I followed the recipe as written except added a little vanilla. I doubled the batch and got 6 mini loaves. Everyone in my family raved over this recipe. I wish I'd found it a few weeks ago and I would have been giving it out as Christmas gifts.

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MrsNesbitt

Cooking Level: Expert

Living In: Iowa City, Iowa, USA

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Reviewed: Dec. 22, 2007

Cuizinart one whole orange instead of peel and juice.

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user

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Reviewed: Dec. 21, 2007

I just made this for Christmas gifts, as well as for my family. It is wonderful. Here is what I did based on reviews and it was just perfect: I doubled the recipe and this was perfect for 3 mini-loaf pans. I hand chopped the cranberries (blender is broken and don't have a food chopper), which I do recommend. Also, I added generous shakes of cinnamon and nutmeg, plus a generous splash of vanilla. Yummy!

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hisdrinkoffering

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Reviewed: Dec. 20, 2007

I wanted these for Chritmas gifts at work so the first time I made the recipe as it was written but the fresh cranberries were a little to tart for my taste. I then made two loaves with "Craisins" and used dried orange peel. These were very good. Also tried toasting it with butter which made it even better. I have glass loaf pans so I'm not sure if that is why my loaves are very brown. The next two double batches I made were baked thoroughly in the middle but slightly sunk in. Not sure what happened there either.After 6 loaves, I still highly recommend this recipe. I'm giving them with a small tub of whipped cream cheese.

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Pat S.

Cooking Level: Expert

Home Town: Waterville, Ohio, USA

Living In: North Little Rock, Arkansas, USA

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Reviewed: Dec. 15, 2007

I've been using this recipe for years, since I first saw it in Taste of Home. So easy, lower in fat, no cranberries to chop and delicious! Doesn't get too much better than that. I also add about 1/3 cup of ground flax in place of a 1/3 cup of the flour for a nutrition boost. Love this recipe!!

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PAMMY18

Cooking Level: Expert

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Reviewed: Dec. 15, 2007

Loved this recipe. I, like another reader added 2 cups of chopped cranberries. Makes it a lil less tart when you chop the cranberries. Also I added about 1/2 Cup of dried green cherries to add to that Christmas color.

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Sissy

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Reviewed: Dec. 13, 2007

Wonderful bread - the orange and tart cranberries are great together. Definitely a recipe to add to my holiday baking.

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danielle_schofield

Cooking Level: Beginning

Home Town: San Lorenzo, California, USA

Living In: Singapore, Central Region, Singapore

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Reviewed: Dec. 13, 2007

Brought to a Christmas breakfast at work - was enjoyed by those that ate it. Did not go as quickly as I had anticipated. Very pretty for Christmas!

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Cathy C.

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Reviewed: Dec. 10, 2007

For this recipe I used all whole wheat flour instead of regular and applesauce instead of butter. I should have added more OJ to the batter because it was so thick in the pan and by the time the inside was done the edges were way over cooked - and I know that wasn't because of the whole wheat flour because I substitute it for regular flour in every recipe I make (except cakes :-) and have never had this problem. All in all this was okay and we won't be throwing the loaf away it was just not good enough to be a repeat recipe.

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everydaycook

Cooking Level: Intermediate

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Reviewed: Dec. 8, 2007

This was ok, but the batter was way too thick and the result was dry bread. It needs more liquid. I compared it to the recipe on the back of the cranberry package, which turned out to be identical except that it called for 3/4 c of orange juice - so I would recommend increasing the liquid by a 1/4 cup.

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RMAXIM

Cooking Level: Expert

Home Town: Germantown, Maryland, USA

Living In: Rockville, Maryland, USA

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Reviewed: Nov. 28, 2007

Moist and very flavorful - my only problem was that I doubled the recipe and found that the orange flavor from the grated orange peel was a little too much - almost fruitcakey. But it's still a good cranberry bread. I used pecans instead of walnuts, as I prefer those in cranberry bread.

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Christine M

Cooking Level: Intermediate

Home Town: Hopedale, Massachusetts, USA

Living In: Holden, Massachusetts, USA

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Reviewed: Nov. 25, 2007

This bread was very fruity and turned out wonderful! I did put my cranberries in the food processor to make them a little smaller.

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Kookie

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Reviewed: Nov. 25, 2007

I start making this bread as soon as cranberries start appearing at the gorcery. I take it to work, to parties, to family gatherings, and it gets rave reviews everywhere!

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