I have made this recipe twice and I really liked it the second time, after I made some changes. The first time I used whole-frozen cranberries and the berries exploded making little pools of sauce in the bread. I liked it, but the cranberries weren’t spread out enough in the bread. The second time I cut the frozen berried in ½ and that was better. Instead of two pans, (I like taller bread), I used one 9.25x5.25 inch loaf pan and cooked it at the recommended temperature for about 70 minutes. I started checking it at 60 minutes. Once I took it out of the oven, I left the bread in the pan and put it on a cooling rack for about 15 minutes. Then I removed it from the pan and let it almost completely cool before I cut it. I will make this bread again and again! Happy eating!
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I have made this recipe twice and I really liked it the second time, after I made some...