Reviewed: Dec. 27, 2009

Absolutely amazing recipe! My husband asks for this weekly now! I made, as written with the following changes; I added 1/3 cup brown sugar, doubled the cranberried and left them whole. I also made a simple glaze with orange juice and powdered sugar. Truly my top 5 favorite recipes, EVER! Thank you!

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11 users found this review helpful

Reviewer:

Heather B

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Reviewed: Dec. 18, 2009

Delicious and moist. I like this a lot. I had to omit the walnuts because I didn't have them and I replaced the vegetable oil with olive oil. I used 1/2 of a banana mashed with 1/2 teaspoon of baking powder to replace the egg and make this a vegan bread. My substitution worked well so I recommend this for anyone with an egg allergy too.

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4 users found this review helpful

Reviewer:

Mochi Puffs

Reviewed: Dec. 7, 2009

Next time I'll use half of the orange zest. Maybe add some buttermilk to make it a little more moist.

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1 user found this review helpful

Reviewer:

Courtney

Cooking Level: Expert

Home Town: Oklahoma City, Oklahoma, USA

Living In: Allen, Texas, USA

Reviewed: Nov. 30, 2009

I added extra chopped cranberries, about a 1/2 cup and used pecans. Excellent bread, everyone loved it.

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Reviewer:

Sue W.

Cooking Level: Expert

Reviewed: Nov. 30, 2009

this was sooo good. i changed a couple of things. i added 1 cup of sugar instead of 3/4 and upped the cranberries to 1 1/2 cups. i also added a tsp of cinnamon. dee-lish!!

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5 users found this review helpful

Reviewer:

apurpleocean

Cooking Level: Intermediate

Home Town: Grants Pass, Oregon, USA

Living In: San Diego, California, USA

Reviewed: Nov. 27, 2009

Delicious and Yummy :) I made this for Thanksgiving Breakfast and sliced it and put cream cheese on it .. YUMMY. I used the base of the recipe I only added more Walnuts since I love a lot of nuts ... I sliced the cranberries in half but before I put the bread in the oven I placed Whole Berries and brown sugar on the top - Looked BEAUTIFUL. I did have to cook these for about 60 min. Thank You for a Great recipe

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Reviewer:

carrynne

Cooking Level: Expert

Reviewed: Nov. 24, 2009

This is an amazing good, low-fat recipe. Cannot tell the difference between this & "full fat" quick breads. And you make it all in one bowl - perfect!

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1 user found this review helpful