This is a fantastic breakfast or brunch bread! The best part is the crust, which almost tastes like it's had sugar sprinkled over it. I made one batch as muffins, baking for 25-30 minutes, for extra crusty-goodness. Also, frozen cranberries don't need to be thawed before adding to the batter.

Reviewed On: Jan. 8, 2011

I'll make this recipe again, but with some modifications. First, it's too sweet! I know a previous review said this, but because that person used some sweeter fruits, I decided to try the recipe as written. Next time I'll try cutting the sugar in half. Hopefully that won't change the caramelized effect too much - I might cut closer to 2/3 cups of the sugar that gets mixed with the fruit and only cut 1/3 cup of the sugar that goes in the batter. Second: I foolishly put this in the fridge in the original dish, and now all of the delicious caramelized crust is stuck solidly to the sides. Next time I'll transfer it to something else first!

Reviewed On: May 9, 2010

Good, next time I'll cut back on the vinegar, as it was very prominent. I used rice wine vinegar, but I don't think that would have made a difference.

Reviewed On: Nov. 14, 2009