Reviewed: Dec. 3, 2009

Even better than my old cranberry bread recipe. Love the texture. Easy to cut and spread butter on.

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TN Monkeymomma

Cooking Level: Intermediate

Home Town: Memphis, Tennessee, USA

Living In: Carmel, Indiana, USA

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Reviewed: Nov. 28, 2009

I was looking for a Cranberry/Walnut bread that was similar to our local bakery's, which is fantastic but VERY expensive, and OMG this is almost an EXACT match to that!! This bread was wonderful, not too sweet, just right! This will be be a staple in our house, and I plan to make some for friends and family. Thank you!!!!

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Kerry

Cooking Level: Expert

Home Town: Hayward, Wisconsin, USA

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Reviewed: Nov. 5, 2009

This has excellent flavor and texture, even with powdered buttermilk. I put the ingredients in at bedtime so that we could wake up to it, and it smelled divine! The fruits always get blended in more because they sit in the water all night, and I forgot to add extra fruit to compensate, since I prefer larger/more cranberries.

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Lindsay H

Cooking Level: Expert

Home Town: Wayne, Pennsylvania, USA

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Reviewed: Oct. 22, 2009

This is the best bread machine recipe I have ever made! It did not have that "bread machine bread" texture but baked up high and light. Wonderful!

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Jennifer

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Reviewed: Oct. 12, 2009

i love cranberry walnut bread. couple changes, first off i dont have a bread machine so just made it as i would make most loaves of bread and adding fruit and nuts in at the end. didn't use the baking soda and added a chopped peeled apple. thank you for the recipe

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apurpleocean

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: San Diego, California, USA

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Reviewed: Sep. 21, 2009

Fabulous bread. Tasty. Full-flavored. We are addicted now. 5 stars!

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Cherie

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Reviewed: Apr. 25, 2009

I love this bread, but I find it a total pain to make the traditional way; the dough is incredibly stick and needs way too much extra flour. So, I've adapted the recipe to fit with the Artisan Bread in 5 Minutes a Day method. Increase water to 1/3 cup at yeast to 3/4 TBSP. Add yeast to water & buttermilk. Add honey, melted butter, egg. Dump the dry ingredients on top, and stick your hand in and mix until just combined, wetting your hands if you need to in order to get all try dry ingredients incorporated. DO NOT KNEAD. Now just cover and let the dough sit on your counter or somewhere warm for 2-5 hours. Then refrigerate for up to 5 days (because of the raw egg). Whenever you want some bread, pull off a chunk of dough & shape it. Let it warm up & rise a bit (this will take about 1.5 hrs, it'll be 'wobbly' when it's ready). Then bake as per usual. This is much easier than struggling with the incredibly sticky dough.

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Marie

Cooking Level: Intermediate

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Reviewed: Feb. 1, 2009

I added an extra 1/3 cup of flour based on the readers notes, but it doesn't need it. It turned out too dry.

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Stacy

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Reviewed: Jan. 16, 2009

i scaled this to 10 servings (1 lb loaf) and made some slight changes - used quick-cooking oats as no rolled oats on hand; substituted 1 T of honey with 1 T of cane sugar; added 2 T more of flour as the dough was looking too wet after kneading cycle; used soy flour mixed w/ a little water in place of the egg. Well it turned out great with the crusted ends more than edible!! The hint of cinnamon was a nice touch without being overpowering and the texture of the loaf was chewy yet soft. Next time i would... 1) reduce the amount of dried cranberries as these looked a bit too much and kept falling out when i was slicing the loaf and 2) add more walnuts by the same amount!

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xixi27

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Reviewed: Oct. 11, 2008

I can't even begin to tell you how many loafs of this bread I've made. Great Christmas gift and my family LOVES it! A wonderful recipe.

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Joan Marie

Cooking Level: Expert

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Reviewed: Sep. 22, 2008

THis was great. I can't stop eatting it. I let my bread machine mix it up and then I baked it. It made 1 large loaf and a small one. I think it would have overflowed my bread machine on a 2 pound loaf setting.

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Betty

Cooking Level: Expert

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Reviewed: Jun. 2, 2008

This is the most delicious bread I've ever made and I've been making bread for many years! I found I have to add about 1/4 cup more bread flour to the recipe and I've used dried buttermilk (with water) but it still came out absolutely delectible! The last time I made it, I let the machine knead it and then did the rest by hand. It rose so high when baking that it hit the top of the oven, so the next time I'll put the dough in two bread pans. This recipe is a keeper!

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Sheran

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Reviewed: Feb. 13, 2008

This recipe is wonderful and so easy to make. My daughter doesn't like cranberries so I substitute the dried cherries. Have made it with cranberries too and hard to tell the difference! It's great toasted and also makes great crouton to dress up a salad.

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Joan

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Reviewed: Feb. 11, 2008

Wonderful recipe which we use all the time!

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Taliesyn

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Reviewed: Feb. 28, 2007

very moist and yummy! I gave as gifts and every one said they wanted more!

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BIFAERIE79

Cooking Level: Expert

Home Town: Poulsbo, Washington, USA

Living In: Platteville, Wisconsin, USA

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Reviewed: Feb. 10, 2007

I followed the recipe exactly. The result was outstanding! This is great toasted for breakfast or for sandwiches.

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CookieMama

Cooking Level: Intermediate

Home Town: Columbus, Nebraska, USA

Living In: Chandler, Arizona, USA

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Reviewed: Jan. 14, 2007

My loaf had a disappointingly dense texture--kind of a cross between an over-mixed muffin and a cellulose kitchen sponge. Not sure what I did wrong. Bummer.

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OhioKerry

Cooking Level: Intermediate

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Reviewed: Jan. 13, 2007

I bake bread quite often and this is my "new favorite". It has a substantial texture and is slightly sweet from the cranberries and honey. Makes good toast too. I just used the bread machine to mix it and then put it in a stoneware pan and baked in the oven. Great bread.

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Cheryl H.

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Reviewed: Dec. 25, 2006

Didn't taste as good as it smelled.. but still tasted pretty good! Made this for Christmas and everybody raved about the smell.

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Laura

Cooking Level: Intermediate

Home Town: Gresham, Oregon, USA

Living In: Hillsboro, Oregon, USA

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Reviewed: Nov. 23, 2006

Great bread with wonderful texture. The only problem I had with it was that it rose so high the lid of my breadmachine kept opening. Top didn't get baked completely so tried to bake slightly longer and the edges got too dark and the top still wasn't cooked. Just cut the top off and the rest was fine. Next time will reduce recipe slightly. Tastes great toasted with butter, cinnamon and sugar!

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