Reviewed: Oct. 13, 2003

Very Good :) I used whole wheat flour- and I wonder if thats why the loaf wasnt as moist as all the other reviews comment. I would also add alot more cranberries, I can barely taste them. Overall very nice and will use again!! Thanks!

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Reviewer:

MRS_JSHEPPARD

Reviewed: Jan. 11, 2003

This was a great hit at our family Thanksgiving feast. I think it could use even more cranberries next time. A terrific new twist on cranberry bread.

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Reviewer:

HEATHER28

Reviewed: Jan. 10, 2003

VERY yummy, but no cran taste, as other reviewers mentioned. I thought I'd get cute and make 1/2 a batch of bread, since I only had 1/2 cup of cranberry jelly leftovers (btw, how do you "halve" an egg? heehee, I did my best!). I also tried to cook it in a cake pan instead of a loaf pan to cut down on cooking time - what a disaster! The center was still mush, and the top was getting pretty crusty. My husband and I chowed down on the cooked parts, though. Excellent flavour! I will follow the recipe next time, and add some craisins or something to get that "cran" flavour.

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Reviewer:

CANUCKATLARGE

Cooking Level: Intermediate

Home Town: Ottawa, Ontario, Canada

Living In: Rossburn, Manitoba, Canada

Reviewed: Dec. 18, 2002

WONDERFUL BREAD! Great use of leftover cranberry sauce. I used my homemade cranberry sauce along with some of the jellied canned stuff. It is so moist and delicious. My husband who doesn't like cranberry anything loved it! Will make again!!!

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Reviewer:

MISHSALOIS

Reviewed: Dec. 17, 2002

I didn't know how I'd ever use up the rest of my Thanksgiving cranberry sauce until I found this recipe. Moist and delicious---thanks!

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5 users found this review helpful

Reviewer:

SHELAGH420

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Reviewed: Dec. 7, 2002

Yummy! My kids really like this as muffins. I made 1 large loaf and 24 muffins. I used Blue Cranberry sauce (not really blue, has blueberries)found on this site. I was out of vanilla so I used lemon extract. It was very simple and a great way for the kids to get in some extra fruit and fiber without them knowing. Thank you!

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Reviewer:

JENBOUCHER

Cooking Level: Intermediate

Reviewed: Dec. 2, 2002

Awesome recipe!! I had about an extra quarter cup of Cranberry sauce than the recipe called for and I added the little juice with it so I left out the milk(I used both kinds of Cranberry sauce and just cubed the jellied into cranberry sized squares--and I added them dead last and barely mixed them in)Also, I had small bananas so I used 4 instead of 3. It was tasty, light for a bread, moist and delicious-almost like cake. I might add a small amount of salt (1/4 tsp)the next time I make this but it was terrific-banana bread with some pazzaz. It made 1 5x7 and 2 4x7 loaves and they are all gone!!!

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Reviewer:

WENDYDARLING

Cooking Level: Intermediate

Home Town: Carlisle, Pennsylvania, USA

Reviewed: Nov. 30, 2002

I was not very impressed with this recipe. I used hm cranberry sauce plus added some fresh cranberries as others suggested and still it really had no flavor of cranberries and only a hint of banana flavor. It did make a moist bread but mine fell in the middle-not sure what was up with that. I might make this again next thanksgiving when I have leftovers to use up but wouldn't bother if I didn't already have the cranberries.

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Reviewer:

DI. L

Reviewed: Nov. 27, 2002

Very good when fresh cranberrys are added w/out them it is not nearly as good. Very moist ...... if you dont have ripened bananas try sautaeing them in some butter w/ somee nutmeg. Gave it a nice flavor.

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Reviewer:

DRSWANK37

Reviewed: Nov. 16, 2002

This recipe was very good. The only thing I substituted was using 25% less flour and butter instead of shortening. I will surely make this again. This tops the list for cranberry bread recipes.

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17 users found this review helpful