Reviewed: Nov. 25, 2009

Awesome! All four of my family LOVE this recipe! I only had half the cranberries the recipe calls for so I added more pecans and it was yummy! We also put the orange glaze on it.

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Jen

Home Town: Meadville, Pennsylvania, USA

Living In: Bozeman, Montana, USA

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Reviewed: Nov. 25, 2009

LOVED this bread! I followed the recipe, and it came out perfect! The top is so yummy! Will definitely be making again!

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Jen S.

Cooking Level: Intermediate

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Reviewed: Nov. 22, 2009

These are awesome!!! I followed the recipe although I might have put in more orange zest; I didn't measure, just used the peel and pith of 2 small south african oranges. and baked them into muffins and they only took about 30 minutes to bake. i also sprinkled some sugar on the top of a few and they taste wonderful!

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JBailey

Cooking Level: Intermediate

Home Town: Hodgenville, Kentucky, USA

Living In: Greensburg, Kentucky, USA

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Reviewed: Nov. 21, 2009

I thought this bread was yummy. However, I found it to be a little dry. I made mini loaves instead of 1 large loaf. When I give them out as gifts I may add some simple syrup to them to add moisture, as well as a simple glaze over top for presentation. I would make this bread again. :)

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WannaBeChef

Cooking Level: Expert

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Reviewed: Nov. 17, 2009

Thanks Carol for this recipe! I made this loaf couple times before and I always ended up with a beautiful and tasteful quick bread. Thanks again and again. :0)

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newheart x Mr.Max

Cooking Level: Expert

Living In: Cape Cod, Massachusetts, USA

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Reviewed: Nov. 16, 2009

Delicious! Will definitely make again. I added 1/2 t of vanilla extract, but it didn't really make much difference to the recipe, so I don't think I'll add it next time. It was a very tart bread, so I'm thinking I will add the drizzled icing topping the next time I make this. Thanks for the recipe!

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Kristy

Cooking Level: Intermediate

Living In: Plano, Texas, USA

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Reviewed: Nov. 15, 2009

Very good and very easy. I doubled the recipe and made two loaves and 12 muffins. The loaves took about 1 hou and 20 minutes, the muffins about 40 minutes. Turned out sweet with a bit of tartness from the cranberries. I don't taste the oj much, but it definitely complements the flavor of the cranberries. Thanks for the recipe!

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pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA

Living In: Dumfries, Virginia, USA

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Reviewed: Nov. 14, 2009

I am on my 12th loaf of this, I live in the country and it is good to get to know your neighbors before the winter sets in, you never know when you may need a backhoe...hahahaha!!! I used freshly squeezed orange juice and lots of pulp, it gives an extra texture sensation that everyone (so far) has loved. I had to borrow commercial mixing bowls as I made this recipe six times (sextuple it?) my arms are tired from mixing but it is SO good! Thanks for sharing this!

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Julieann

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Reviewed: Nov. 12, 2009

LOVE it!

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Stacy

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Reviewed: Nov. 5, 2009

I made 3 mini loaves of this and my husband raved over it....so I had to try some and it is delicious!! thank you!!!

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bimmermom

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Reviewed: Oct. 14, 2009

This was great. I left out the nuts and added streusel topping the second time. This loaf stays moist for many days and seems to get better the longer it sits.

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mrs.jones

Cooking Level: Expert

Home Town: Edmonton, Alberta, Canada

Living In: Sherwood Park, Alberta, Canada

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Reviewed: Sep. 19, 2009

It takes FOREVER to make- but it's excellent!

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4thegospel

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Reviewed: Sep. 10, 2009

I've been making this recipe for a few years now and it is absolutely delicious! It makes me wish cranberries were easier to find year-round. I use fresh-squeezed orange juice and it makes a big difference.

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jehicks

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Reviewed: Aug. 10, 2009

I made this shortly after having tasted a commercial one and this was 100 times better. Excellent!

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IONEILL

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Reviewed: Jul. 31, 2009

This was awesome, pretty and it tasted good was wonderful to give away as gifts for christmas

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MyVintageMommy

Cooking Level: Expert

Home Town: Niles, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Jul. 4, 2009

Because we absolutely adore cranberries have made many breads over the years but this is the best - not chewy like some. Difficult to mess up and perfect for a beginner baker. Thanks.

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EILISH40

Cooking Level: Intermediate

Home Town: Newry, County Down, Northern Ireland, U.K.

Living In: Halifax, Nova Scotia, Canada

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Reviewed: Jun. 22, 2009

Came out great here- I read the recipe wrong and only had dried cranberries. But I searched and saw a lot of people had used them...delicious! Omitted the nuts, kids preference. Thanks!

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: May 24, 2009

This was REALLY good! Definitely keeping it around so I can make it again. I used frozen cranberries, which thickened the batter a little bit, but don't worry - it baked just fine. I squeezed the orange I bought for the zest and used the juice. I also cut the sugar down to 3/4 cup because I prefer things not to be TOO sweet, and I really wanted the fruit flavors to come through. I also added a little extra orange zest and cranberries. Also, this makes awesome muffins. I put mine in paper muffin cups, left the oven at the same temperature and baked them for about 22-25 minutes.

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