The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 27, 2009
Very nice flavor! I made this for Thanksgiving with other assorted breads and these went the fastest and got great reviews! I was out of butter so I subsituted plain yogurt instead, and it still turned out great!
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Cooking Level: Intermediate

Living In: Bloomington, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 21, 2009
I just made this Cranberry Bread for Thanksgiving - it's delicious!!! I only used a cup of cranberries and no raisins and cooked for 70 minutes. It's not too crumbly and it tastes divine. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Apr. 22, 2009
I added walnuts and craisins + fresh cranberries... it was good. Made me nervous because it browned so fast. I covered it with foil for the last 20 minutes so it didn't burn.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 26, 2009
I *love* cranberries so I was very happy to find this recipe! I made the recipe exactly as written and it turned out wonderfully. Two days later, it was still moist and delicious. Next time I will substitute dried cranberries for the golden raisins and see how it turns out! Just a note: the 70 min. baking time was too long for me. I took the bread out at 65 mins., and even then the loaf was a little dark. Thanks for a fantastic recipe!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Feb. 14, 2009
I made the 12 servings amount into 6 jumbo muffins (texas muffin pan). I greased the pan before hand, and I used whole wheat pastry flour instead. I used unsalted butter. They came out great, but maybe a little dry, probably because of my choice of flour. Next time I will add a little more orange juice or some apple sauce. I used cran-raisins or craisins instead of whole cranberries, since that's what I had, but I want to try the recipe with the whole cranberries. I will definitely make these again!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 6, 2009
What a great way to use leftover frozen cranberries. I made muffins instead, added 1/2 of the zested orange (sliced) to the cranberries and blended in a blender with about an extra 1/8 cup of OJ. Muffins came out very moist, great flavor. Will definitely make again!
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JC
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Cooking Level: Expert

Home Town: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 18, 2008
I have been looking for a dense and intensely cranberry bread reminiscent of one my mom made. I doubled the flour; sugar; butter; juice and zest and eggs; coarsely chopped a bag of fresh cranberries. I filled a 4 loaf stoneware pan sprayed with Pam 3/4 full and had great results. The texture turned out great and the taste is wonderful. It will make a great gift as it holds together well and slices beautifully.
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Cooking Level: Expert

Home Town: Leawood, Kansas, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 2, 2008
Too crumbly. I didn't love it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 26, 2008
Love this recipe - a family staple since childhood. Our family (like others) omits the raisins and uses 2cups cranberries instead. Because the bread does tend to be crumbly I now make them as mini-muffins (makes about 3.5 dozen) baked at 350 for 17 minutes - bite sized and delish.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 31, 2008
This is one of my favorites. I have used it many times. My whole family loves it. This recipe also works great for muffins which is great if you're in a hurry and don't have a whole hour to sit around waiting for loaves to bake. I have several friends who are midwives and I have made these muffins for them to take to births. They have always been a hit w/the new mommies. I do extra orange zest if I have it on hand and usually use concentrated o.j. mixed it so its twice as thick as standard o.j. This adds extra orangey goodness! Yum!
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Cooking Level: Intermediate

Home Town: Orlando, Florida, USA
Living In: Selmer, Tennessee, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Mar. 4, 2008
This is a very tasty, moist bread. I used dried cranraisins in place of the regular raisins. Next time I will decrease the amount of cranraisins to 1 1/2 cup, as I thought a total of 3 cups was way too much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 27, 2007
I didn't want to use raisins and was going to use blueberries but didn't have any. I ended up slicing up an orange into small pieces and letting the juice drain a bit then mixed them in with the cranberries. It was wonderful! I've saved this recipe so I can easily have it on hand to make again.
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dws

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 14, 2007
This bread is a fall-season tradition in my family... we've been making it since we read the book "Cranberry Thanksgiving" 25 years ago. I've made it fat-free by using non-fat plain yogurt instead of butter. I also use whole wheat pastry flour and instead of orange peel, 1 tsp of orange extract. I always use the fresh cranberries, and I use dried cranberries in place of raisins. My neighbor has asked me to bring this bread to her holiday open house - it's fantastic!
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Cooking Level: Intermediate

Home Town: Mount Vernon, Washington, USA
Living In: Fairfax, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 9, 2007
I've been making this cranberry bread since I read the book "Cranberry Thanksgiving" almost twenty years ago. It has become a family favorite and is perfect for breakfast. I use dried cranberries (like Craisins) instead of fresh ones. They're not so tart and I don't have to mess with chopping them, I just pour them in! I've also spread the batter in a 9x12 cake pan once and it came out kind of like a bar cookie.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.47 star rating.
Reviewed: Oct. 24, 2007
Very yummy if you omit the raisins!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 18, 2005
I too remember this recipe and i searched for a long time to try and locate it. This is the best cranberry bread that i have ever tasted and my best friend begs me to bake her a loaf all the time. the only thing i change is that i omit the rasins and add more cranberries : )
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Nov. 23, 2005
This recipe isn't bad, just isn't anything to get really excited about. I use to have another recipe for cranberry brad that was fantastic, and thought this might be as good, but it's not. I also use dried cranberries when I don't have fresh ones on hand.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Jun. 16, 2005
Very crumbly.Flavor was great.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Jan. 6, 2005
With so many raisins and cranberrries, this remided me of a fruit cake. It was dense, but tasted ok. Although, I wouldn't make it again.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.47 star rating.
Reviewed: Dec. 10, 2004
I agree with some of the other reviewers on this...cooked on the outside, not done on the inside even tho' a toothpick came out clean. And it fell apart. There was too much stuff...maybe only a cup each of raisins and cranberries would work. I was very disappointed.
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