"This is an excellent flavor to choose from. Orange and cranberry flavors will be sure to put you in the holiday spirit. It tastes even better the next day." — Carol
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1 1/2 teaspoons
grated orange zest
1 1/2 cups
pecans, coarsely chopped
This is a delicious recipe--I poured about a 1/2 cup glaze of orange juice, powdered sugar, & vanilla over the loaf while it was still in the pan--just adds another layer of flavor to an already great mix of tart & sweet. Thanks Carol!
When I made this bread I thought the dough was a bit too stiff - more like biscotti than a quick bread, but I thought that perhaps the fresh cranberries would weep a bit during the cooking process and that the recipe accomodated for that. Turns out that I was right, it would have made great biscotti! I think I may leave out the cranberries and use it that way instead - then it will be great! The orange flavor was really nice and the texture is very coarse - perfect for biscotti, but not great for a fruit bread.
Oh My God! This is a beautiful bread, both in taste and aesthetic. I followed the suggestion of another reviewer and mixed up a simple glaze of orange juice, vanilla and confectioners sugar, drizzling it over the top while the loaf is still hot. Gives it a gorgeous shine, and an initial sweet taste with the after tart of the cranberry. If you're looking for a nice large loaf, for breakfast or afternoon tea...THIS IS THE ONE YOU'RE LOOKING FOR! I will never use any recipe but this from now on...not even Nana's!
Wow! I think I have ended my search for a cranberry bread recipe. This bread is just perfect, moist, relatively lowfat, and has lots of cranberries. I found that the recipe makes a large loaf that took a longer time to bake than specified. So, the next time I made it, I just doubled the batch and made 3 loaves and they baked perfectly. Also, a double batch uses exactly one bag of fresh/frozen cranberries. Another thing I did to improve the recipe was to drizzle the top with a powdered sugar icing (milk, vanilla, powdered sugar.) This icing hardened nicely, and the result was superb!
This is an awesome recipe. I cut my cranberries in half, did a double batch, & baked it in 3 loaf pans, as suggested by one of the reviewers, since my oven seems to be a little slow. My 3 loaves were done in 55 minutes. The flavor while still warm is amazing & it is still great after it cools. It is a rich, well-balanced flavor. It slices well after it cools completely. This recipe is a keeper, & when I do it again I will try using 3 8"x4" loaf pans. I found the texture to be nice & my bread turned out nicely moist. Thank you to Carol & to the reviewers who had such good suggestions. P.S. I tried the smaller loaf pans & the loaves came out taller, which I wanted. They baked in 50 minutes. The smaller size is easier to wrap in standard width plastic wrap, too.
This recipe is outstanding! I used 5.75" X 3.25" pans (for gifts). The recipe made 3 gift loaves and they were a HUGE hit! I chopped the frozen cranberries in a food processor -- they mixed with the orange juice to make the bread a beautiful peachy color. Even with the smaller pans, they took about an hour to bake. YUM!
I was a little worried when I tasted the cranberries (I'd never had "raw" cranberries before, and were they bitter!), but it came out fabulous. Stealthily addictive: you keep coming back for one more piece or morsel without realizing it. It smelled fantastic cooking, and is a great combination use of in-season winter fruits - cranberries & oranges!
*I substituted splenda baking blend in this recipie.
I found this recipie very easy to make, and it didn't take very long, either. While the cranberries were a little more sour than expected, (perhaps halving them would help?) it was still a family-pleaser. I made this twice, and the second time i doubled the amount of grated orange zest, and I have to say, I think that evened out the cranberry.
All in all it was fantastic and has proabbly made it's way into the "traditional" holiday recipies for my family.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Orange Loaf
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 69
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