Reviewed: Jan. 23, 2012

Terrific recipe, easy to make and absolutely scrumptious if you like fruit. I used no orange extract and black rather than golden raisins, only a cup rather than one and one half. Had a feeling a cup and a half would be too much. My oven runs fast, so after I noticed the loaf firming up, I began checking it every five minutes with a clean knife. Sure enough, after sixty minutes rather than seventy, it was done. If there's a better cranberry bread anywhere, I've never tasted it.

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Reviewer:

rbbloom

Reviewed: Jan. 13, 2012

Amazing!!!!!!!!! First cranberry bread and my fiancee and kids love it!!!!! I did 3 cups of fresh cranberries that's it and everything else to the T.. And for sure will make again.. Thank you for such a great recipe

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Reviewer:

Foody320

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Reviewed: Jan. 4, 2012

Just delicious! I had purchased several packages of cranberries during the holidays and this is my favorite recipe to make with them. The golden raisins add just the right balance. I substitute 1/2 whole-wheat flour to make it a bit healthier and it comes out fine this way.

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Reviewer:

LorriAnn

Reviewed: Dec. 29, 2011

I never thought of making a cranberry bread before, until a friend requested I make one. I gave this one a try and she LOVED it. I make alot of breads and don't enjoy "cutting" in butter. I creamed the butter & sugar until light, added egg & orange zest & OJ until well combined then added dry ingredients. Quick breads are like muffins you do not want to mix too long, just until combined. I stirred in cranberries and walnuts (some family members have issues with raisins) by hand. Mine baked up in about 55 minutes. Very moist, very flavorful bread.

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Reviewer:

Mary

Cooking Level: Intermediate

Home Town: West Caldwell, New Jersey, USA

Reviewed: Dec. 23, 2011

This is a wonderfuly delicious recipe. Easy too! I make 6 loaves at a time and its perfect every time. Yummy!!!

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Reviewer:

Gaylene Blackburn

Cooking Level: Expert

Reviewed: Dec. 19, 2011

This is a fantastic recipe. I used dark rasins, and half whole wheat flour. It is so much like a fruit cake that it is not funny. Really great, I will make it again

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Reviewer:

Highland Chef

Cooking Level: Professional

Home Town: Williamsburg, Iowa, USA

Living In: Spokane, Washington, USA

Reviewed: Nov. 20, 2011

I made this using the amounts in the recipe but used applesauce instead of butter and orange extract instead of zest. I cooked it for 55 minutes and it was nearly overdone. Next time I'll add more cranberries (I omitted rasins), and maybe some brown sugar and a bit more applesauce. The orange and cranberry go well together.

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Reviewer:

morgy

Living In: New Orleans, Louisiana, USA

Reviewed: Nov. 2, 2011

After reading the reviews, I wanted to make sure my bread didn't crumble, so the only changes I made were in procedure and not ingredients. I heated the OJ and then put my cranberries and golden raisins in this to let them soften. I then added the butter and beaten egg to this mixture (the butter was already soft and melted in this warm mixture) and mixed well. I added this mixture to the dry ingredients and poured into 2 pans and baked for 40-45 mins (must check, but they came out perfectly baked in my oven in 44-45 mins). Smelled fabulous and tasted even better. No crumbling at all. This procedural change is from a different recipe on this site, and worked very well here (and I don't like cutting butter into dry ingredients, anyway). Thanks for a wonderful recipe!

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Reviewer:

elsa

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Baltimore, Maryland, USA

Reviewed: Jul. 5, 2011

I used cake flour instead of all-purpose flour...made it lighter and really moist. Used craisins and put a dash of cinnamon in it, as well. Delicious!

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Reviewer:

kwestberg70

Reviewed: Dec. 23, 2010

We found this recipe at the end of a children's book and my kids and I have made it every year since then. We like to substitute dark chocolate chips for the raisins. Delicious!

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