Reviewed: Dec. 14, 2011

Pretty good. As a bread loaf difficult to cut(starts to crumble). made with 1 1/4 c of cranberries whole. Topped w/ sprinkle of sugar and pumpkin spice which was nice. Nice change for the holiday.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Jezel

Reviewed: Dec. 14, 2011

Great flavor. A little "thick" and gooey. My husband LOVES it. It's a little texture thing. But I'll keep the recipe, for certain.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

NancyBee

Cooking Level: Intermediate

Home Town: Fountain Valley, California, USA

Reviewed: Dec. 10, 2011

This recipe is great! I only change it slightly - instead of orange juice, I use one small bottle (200ml) of San Pellegrino Aranchiata and the juice from the orange that I used for making the zest.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Johnny Haywire

Reviewed: Dec. 6, 2011

Delicious! I followed other suggestions and added an extra 1/4 cranberries and kept them whole.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Mpls2Philly

Reviewed: Dec. 4, 2011

Loved this bread! I added 1/2 more of each the cranberries and the walnuts...yum! Great recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

SWEETIE79

Cooking Level: Expert

Home Town: Avenel, New Jersey, USA

Living In: Lakewood, New Jersey, USA

Reviewed: Dec. 2, 2011

this is lovely bread---i added some vanilla and almond extract, and used almonds in place of walnuts. I sprinkled some raw sugar on top and it came out wonderfully. I didn't bother to chop the cranberries---like little bursts of flavor; terrific! thanks for the recipe!! EDIT: to add that i made mine using granulated Splenda and Egg Beaters---worked great!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Cyd_Delve

Cooking Level: Intermediate

Home Town: Williamson, New York, USA

Reviewed: Nov. 10, 2011

This is a wonderful recipe and it turned out very good. I was a bit worried about it being too dry with only 2 Tbs. of oil in it, so I added an additional 2 Tbs. of oil. I also needed to use up an apple that had been hanging around too long, so I grated the peeled apple into the batter as well. I didn't have fresh cranberries (and didn't want to run to the store), so I reconstituted 3/4 cup dried in a bit of water to sub for the fresh. Thank you again for the awesome recipe!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

DKSmith

Cooking Level: Expert

Home Town: Carmel, California, USA

Living In: Nampa, Idaho, USA

Reviewed: Nov. 9, 2011

Yum! I'm eating this right now, fresh out of the oven. I omitted nuts, and used lemon zest in place of the orange zest which made the bread tarter, and it could have benefited from a little bit more sugar in the dough. I used about 1/4-1/3 C whole wheat flour out of the 2 C of prescribed flour. Overall, a keeper and so delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SPUNKEE83

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

Living In: Long Beach, California, USA

Reviewed: Oct. 16, 2011

Amazing!! I used 1 1/2 cups of cranberries and 2/3 cups of walnut and 1 cup of sugar (because I was worried about tartness due to extra cranberries). Kept the rest same. I chopped the cranberries and walnuts in the food processor. They were fairly finely chopped. Will be making it again soon!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Anu

Cooking Level: Intermediate

Home Town: Calcutta, West Bengal , India

Living In: West Lebanon, New Hampshire, USA

Reviewed: Jul. 27, 2011

Very good. I decreased the sugar to 2/3 c, added toasted almonds instead of walnuts, 1 tsp of cinnamon, and used the zest of a lemon instead of the orange. Turned out amazing!

Was this review helpful? [ YES ]
0 users found this review helpful