Reviewed: Nov. 26, 2009

I also made this bread with dried cranberries and it worked very well. It is a very moist bread with lots of flavor. It was a big hit! :)

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amandaj04536

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Reviewed: Nov. 1, 2009

I took the advice of others and used Craisons and chopped up the orange segments. I baked them for 16 minutes in mini-muffin cups and they came out great! Moist and delicious! I'll definately be making these again.

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KSTOUT13

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 7, 2009

I had to use crasins because that is all I had in my pantry.. I also added about 1/2 cup of sour cream and 1/2tsp of vanilla. It baked perfectly in 1hr. Excellent!!!

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divvie

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Reviewed: Jul. 26, 2009

This bread was amazing!! I did take the advice of another reviewer and used Craisins instead of fresh cranberries. Absolutely delicious, and it stayed moist for several days.

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erikawadley

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Reviewed: Nov. 23, 2008

This was fun & easy to make and turned out very yummy! FYI high altitude (I'm well over 5000ft) you'll want to bake for 55 minutes for a perfect turn out. :)

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DianaKruhalski

Cooking Level: Beginning

Home Town: El Paso, Texas, USA

Living In: Rio Rancho, New Mexico, USA

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Reviewed: Dec. 23, 2007

I LOVE this bread! My boyfriend who isnt a fan of cranberries also liked it. I plan on making a few loafs for christmas dinner!

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ipimpblue

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Reviewed: Dec. 18, 2007

The recipe didn't specify what type of cranberries; fresh or dried, I used fresh, the bread itself was very flavorful but the fresh cranberries made the bread extremely tart, everyone ate the bread but picked out the cranberries. I plan to make this again using dried cranberries. I also plan to chop the mandarin orange segments to make it less chunky. I baked mine in a bundt pan and dusted it with powdered sugar.

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