Reviewed: Nov. 28, 2009

I used the food processor to chop the cranberries and I also used whole wheat flour and this recipie turned out delectable.

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B.Doherty

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Reviewed: Nov. 14, 2009

I made this for my husband as he doesn't like fruit cake. He loved it! This is a keeper, thanks x

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Claire Bear

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Reviewed: Feb. 26, 2009

WOW! This bread is unbelievable! I used dried cranberries instead of fresh or frozen, 6 tbsp of butter and an extra 3/2 cup of powered sugar for the cream. Then I topped it with slivered almonds and a nice coating of crystal sugar. Wonderful! I also baked it in 3 small loaf pans for 30 minutes.

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rhelikar

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Reviewed: Jan. 11, 2009

Quick and easy to put together. I used my cranberries I cooked for juice. The bread was moist and delicious.

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carolyn

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Reviewed: Dec. 20, 2008

This was fabulous but I think it needed a little more sugar. I used frozen cranberries, but I ran them through the blender to chop them up first and it worked great. I also added some orange extract and a little water, but I think I would add even more next time. They were delicious, though.

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Sunkrysta

Cooking Level: Intermediate

Home Town: South Lake Tahoe, California, USA

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Reviewed: Nov. 23, 2008

This was just alright for me. It tasted fine, but I didn't think the orange flavor was strong enough to really compliment the cranberry flavor, and when it baked up it didn't look too appetizing, although it tasted better than it looked. I think I'll keep searching for a different recipe.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Nov. 13, 2008

This was SO good!! Not too tart, not too sweet. I used whole wheat flour and added 1/2 cup chopped walnuts. I made a glaze with powdered sugar and orange juice and poured that over the bread while it was still warm. Definitely saving this recipe and making it again!!

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jkincolorado

Cooking Level: Expert

Home Town: Canon City, Colorado, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Jul. 26, 2008

This is very tasty. I used velencia orange peel. My sister says it is the best bread she ever tasted!

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Reviewer:

Ann

Cooking Level: Expert

Home Town: Indianapolis, Indiana, USA

Living In: Providence Forge, Virginia, USA

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Reviewed: Dec. 25, 2007

This recipe makes a delicious loaf of cranberry orange bread, but my loaf pan was too small and it over-flowed. Next time, I'll make muffins or a bundt cake out of it. I added some mandarin orange slices to the batter and that added a bright splash of color to the slices and intensified the orange flavor.

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Reviewer:

SARAHLOUZOO

Cooking Level: Intermediate

Home Town: Denton, Texas, USA

Living In: Lewisville, Texas, USA

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Reviewed: Mar. 19, 2007

I used a variation of this recipe to make muffins - used dried cranberries (3/4 c.) and substituted 1/4 c. flaxbran and 1/4 c. oatmeal for 1/2 c of the total flour. They turned out yummylicious!!! Also added was texture, fiber and omega-3's!

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16 users found this review helpful