Reviewed: Apr. 13, 2012

Wonderful bread that's bursting with cranberries! I love the cranberry and orange combination as they compliment each other very nicely. I cut back on the orange peel and used orange zest vs. grating. I used 2 Tbsp. of oil vs. water to ensure a moist bread and doubled the cranberries vs. adding the walnuts. The batter was very thick and was basically "spread" into the baking dish. I topped this with a little turbinado sugar for come "crunch" on top. I baked it a 350 for a little over an hour and it smelled delicious!

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13 users found this review helpful

Reviewer:

Jillian

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Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Mar. 16, 2012

Amazing. The loaf does dry out fast so make sure and eat it all up fast. The orange flavor is wonderful. I didn't add walnuts and totally love

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Reviewer:

bakingthedayaway

Cooking Level: Intermediate

Home Town: Santa Cruz, California, USA

Reviewed: Oct. 23, 2011

Delicious! I used whole fresh cranberries. I substituted blackstrap molasses in for the sugar to reduce the sugar content. Plus, blackstrap has a lot of nutrients in it. Instead of the cup of sugar, I put in 1 1/4 cup of molasses plus about 3 tablespoons of sugar. I also added in a half tablespoon of baking soda (in addition to what is already in the recipe) as you need to do this when using molasses. Turned out great!

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3 users found this review helpful

Reviewer:

Fastcat1984

Reviewed: Oct. 13, 2011

My family loved this recipe, did everything the same but did not include the walnuts. Very moist, sweet & tart, very good. I doubled the ingredients and made 2 loaves and 12 muffins. Muffins took 20 minutes to bake and the 2 loaves about 45 minutes.

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Reviewed: Dec. 24, 2010

Very tasty, took quite a bit longer to bake than expected, but a really great result, so it was worth the time.

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1 user found this review helpful

Reviewer:

EMurnaghan

Reviewed: Nov. 21, 2010

SO yummy! I did add a bit more orange juice than called for and left out the hot water. I tripled the recipe and the three loaves were gone within a day! My parents, husband, and kids were ALL fans! I can't wait to make it again.

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10 users found this review helpful

Reviewer:

gagaovermike

Cooking Level: Intermediate

Reviewed: Apr. 18, 2010

Love this recipe. I found it when I was looking for a base to make an orange chocolate loaf. All I did was substitute cranberries for dark chocolate chips. I have also made it with walnuts, cranberries and chocolate and as is. I sometimes substitute oil for butter if I am feeling lazy and it turns out great.

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6 users found this review helpful

Reviewer:

beebomb

Reviewed: Jan. 9, 2010

My family loves this recipe so much it is incredible. They even lick the napkins to get every last crumb! Substitutions I made were as follows: 1/3 cup xylitol & 1/2 cup Splenda for the sugar; zest and juice of 2 oranges (yields approx 1 cup); 2 cups of frozen cranberries chopped in food processor; omitted hot water & nuts. I make these as muffins and bake for approx 21 minutes at 325 convection. Muffins are moist & delicious. Thank you so much for sharing the recipe!

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Reviewer:

Cate

Cooking Level: Expert

Reviewed: Jan. 23, 2008

Very delicious with a nice sweet crust. I cooked mine over an hour....about 70 minutes. Great with some butter and a cup of tea. I added a couple teaspoons of milk to keep the mix soft.

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16 users found this review helpful