Cranberry Walnut Bread Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 24, 2012
Good and moist even when made in smaller loaves. Will cut down a bit on the sugar next time I make it.
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Reviewed: Dec. 1, 2012
Great recipe! I made 3 loaves and there weren't any leftovers.
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Photo by Lisawas

Cooking Level: Intermediate

Home Town: Wellesley, Massachusetts, USA
Living In: Seattle, Washington, USA
Reviewed: Oct. 30, 2012
Loved it! Nice crust, good flavor, etc. Truly liked it. I followed the recipe perfectly and it worked out great!
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Reviewed: Sep. 19, 2012
made this many times...without the orange juice and nuts...turns out so yummy
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Reviewed: Jan. 10, 2012
I'm baking this, as I'm writing this review. Smells great. However, it's been in the oven for one and a half hours, and it's not done. I measured everything exact. Oven at 350. I know how to follow a recipe.
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Reviewed: Sep. 18, 2011
I reduced the orange juice to 2 cups and added 3 tablespoons sour cream. Made two loaves and 12 muffins with the batter. Delicious!
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Cooking Level: Intermediate

Living In: Englewood, Colorado, USA

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Reviewed: Feb. 12, 2011
Yes, definitely bake for 60 minutes. My husband wowed this bread everytime we had some and nice that I could bake 3 loaves at one time. Enjoy.
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Reviewed: Dec. 18, 2010
This is a great recipe. I add almost double the cranberries and use a combination of whole and chopped. I coat the pan with cinnamon and sugar and I top the bread with raw sugar to add a shimmer. I do think the cook time listed is wrong. I cook the bread for about 60 minutes.
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Reviewed: Dec. 10, 2010
This bread was good. Just a head's up- It took A LOT longer than 35 minutes t bake!
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Reviewed: Aug. 22, 2010
It's ok, not that moist or flavorful. The crust is nice though. I added ginger, rum, vanilla and orange extracts, used half brown sugar and half white, and a pinch of salt and it *still* wasn't all too flavorful.
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Photo by SilverNBlack

Cooking Level: Expert


Displaying results 1-10 (of 17) reviews

 
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