Cranberry Orange Bread Recipe Reviews - Allrecipes.com (Pg. 6)
Reviewed: Nov. 25, 2012
I just made this bread and it turned out great. I used 1 cup of light brown sugar instead of white. I also put whole 12oz bag of fresh cranberries without chopping them. Although fresh cranberries are tart, I think it works out great in combination with sweet bread.
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Reviewed: Nov. 21, 2012
This just came out of the oven, and WOW is it good. I made a small loaf and a mini loaf. The mini baked for 40 minutes at 350 and the small loaf was done in 50 minutes. As I baked this for a gift, for a friend who can't have nuts, I added pomegranite seeds as a substitute for a little crunch. I also added a tsp of cinnamon and 1/2 tsp each of ginger & vanilla. Very yummy, moist and orangey. I would definitely make this again.
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Reviewed: Nov. 19, 2012
I just got finished making this bread. I love the combination of orange and cranberries. The bread texture and taste was nice. I used fresh cranberries and I thought they came out a bit over tart. Next time I will use dried cranberries and see how it turns out.
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Reviewed: Sep. 9, 2012
I like this bread, but it is very different from others I've tried. I found the texture to be really interesting - tender, yet chewy. I bet it would make amazing toast! I baked it into mini loaves for my children's lunch boxes. My son said that it tasted like a cookie and it really does, probably because of all the butter. The bread was a little too greasy because of the amount of butter, but the little air holes where the chunks of butter melted while baking were pretty cool.
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Displaying results 51-54 (of 54) reviews

 
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