Reviewed: Dec. 27, 2012

Excellent recipe, bread comes out tasty and moist! A couple of changes that I made: I had fresh mandarin oranges on hand so I substituted those. I used 3 1/2 small mandarin oranges. the downside of using fresh oranges is that you get a bit of pulp but it softens up while baking. I didn't have orange extract so I used some orange zest from the oranges I was using. I didn't measure the zest -but it was maybe 1/4 tsp.

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Reviewer:

NDIAS

Reviewed: Dec. 26, 2012

This recipe was great! I will definitely make this again. I was craving cranberry orange muffins (like the ones that Dunkin Donuts used to make years ago) but I couldn't find them anywhere. This was exactly the taste that I wanted! I made a few minor changes to the recipe: used fresh mandarin orange sections, 2 tablespoons of frozen OJ concentrate mixed with 1/4 cup of water. I reduced the milk to 1/2 cup and reduced the sugar by 1/2 cup also (since I used the sweetened OJ concentrate). I used the fresh cranberries b/c I like the tartness factor but I did take the advice of several others and coursely chopped the cranberries so that they weren't too tart. The bread turned out very moist with a pronounced orange flavor that really came through without being overwhelming and the tartness of the fresh cranberries was perfect!

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Reviewer:

lets_eat

Reviewed: Dec. 25, 2012

I have to share that I made this up, albeit extremely tired for Christmas morning brunch. I forgot to add the butter, but the finished results still came out PERFECT. My granddaughters that live nearby love fruit and veggies, so this works out great for them, especially being able to see the orange segments, and the craisens work out well too. I use a larger can of mandarin oranges and let them drain for about an hour before working on the recipe, and even generic dried cranberries work. You will NOT be disappointed in this recipe at all. I did use half white sugar and half brown. Seems to add another level of richness to the bread. Good luck and ENJOY this.

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Reviewer:

Just "ME"

Reviewed: Dec. 24, 2012

Wow! Easy to make and was moist and yummy. I used mini loaf pans and gave for gifts. Because of this I put the oranges in a colander and mashed as I was afraid the chunks would be too big. i also used craisans and it turned out perfect.

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Reviewer:

Morekc

Reviewed: Dec. 24, 2012

I have made this twice now and it's excellent! I love tangy, so I've used fresh cranberries and its been quite popular with my family. I usually throw in the whole bag, which is slightly more than the 2 cups called for.

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Reviewer:

Mays05

Reviewed: Dec. 23, 2012

Absolutely the best cranberry orange bread I have ever had. I've made more than one batch now, and they are consistently excellent. Here are the substitutions I made: used (1) whole orange sent through food processor instead of canned mandarin, used orange juice instead of milk, and used twice the vanilla and zero orange extract. FYI, use fresh or frozen cranberries. PERFECT.

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Reviewer:

Renae Sattazahn

Cooking Level: Intermediate

Living In: Branson, Missouri, USA

Reviewed: Dec. 23, 2012

Made this recipe yesterday. Actually we halved the recipe, to test it out. I was considering using this bread as our Christmas presents for our neighbors, but I wanted to try the recipe first before making them guinea pigs!! The verdict is that this is a WONDERFUL recipe that my entire family loves. I'm using the small sized loaf pans. I made a few minor modifications as suggested in prior reviews (a bit less sugar, chopped fresh cranberries, half craisins (I soaked mine in oj), orange zest instead of the extract. I also used the craisin-soaked oj for part of the milk. Oh, since I had zested an orange, I used it for part of the oranges called for in the recipe. I also chopped the organges and mandarin oranges. This recipe will be used many, many times and hopefully enjoyed by my neighbors as well!

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Reviewer:

Berni

Reviewed: Dec. 22, 2012

Used 1-1/2 tsp. orange zest instead of orange flavouring and diced fresh oranges rather than mandarins. This was awesome!!! So moist and flavourful. Definite keeper!

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Reviewer:

AuntieJo

Reviewed: Dec. 10, 2012

This is a great cranberry bread recipe! I chose it over others because I had most of the ingredients already. I did not have orange extract, however I had lemon extract and I substituted 1/2 tsp of the lemon extract instead of the orange extract. I also added about 1 cup of chopped pecans. I split the batter into three loaf pans instead of two. Worked great - being at higher altitude (6500') things usually take longer to bake here, so if I tried to put the batter into two pans it would have taken much longer to bake.

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