Reviewed: Jan. 9, 2012

This is delicous! My mother-in-law used to make a Cranberry Orange Tort, which we loved. According to my husband this was better! And for me, much easier. It does need the glaze, which I made with 1/2 cup orange juice, 1/4 cup white sugar, 1 Tbsp. butter, microwave until sugar melts & pour over hot bread right from the oven. This is an attractive bread and it stays fresh tasting 3 days or more. This is a keeper!!!

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Reviewer:

carolyn

Home Town: Fort Worth, Texas, USA

Reviewed: Jan. 7, 2012

Buy fresh cranberries when they're available and toss them in the freezer, right in the bag. Rinse and thaw the amount needed and then you can enjoy this bread almost anytime. Walnuts are a good addition. This is a dense, moist bread that improves with age and is better if it is tightly wrapped and stored in the fridge for a day or so. Or, after you zest your orange save it, cut it in half, and store it with the baked bread in an airtight container in the fridge for a few days to intensify the orange flavor. Freezes well too. I have been making mulitple loaves during the winter months for the past several years. We love it.

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Reviewer:

AskGramma

Cooking Level: Expert

Reviewed: Jan. 7, 2012

Followed the recipe, except used butter not margarine, and I chopped the berries a bit, and what a disappointment. While the loaf smelled amazing baking, it did not rise and came out very dense. The flavors are OK, but I like a moist, springy bread. I will try a different cran-orange recipe for next time.

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Reviewer:

*~Lissa~*

Cooking Level: Intermediate

Home Town: Attleboro, Massachusetts, USA

Living In: Cobb, California, USA

Reviewed: Jan. 4, 2012

This bread was incredible. Definitely a huge hit with my holiday crowd. I followed previous advice and roughly chopped the cranberries, more than doubled the orange zest and added a yummy icing of orange juice, powdered sugar and lemon juice to top it off. The icing perfectly balanced out the cranberry tartness. This recipe will be a keeper for many years to come.

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Reviewer:

jvcamp

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Reviewed: Jan. 3, 2012

Delicious! Mine didn't rise up as much as I expected, so it was kind of a dense loaf, but it was delicious. My family weren't huge fans of the tart cranberries, but I thought the contrast between the cranberries and the sweet bread was divine.

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Reviewer:

jlh

Reviewed: Jan. 2, 2012

I doubled the recipe and made two loaves. Very good. Didn't last long here. Also after zesting the oranges I juiced them to add some fresh OJ to the stuff from the fridge. I figure why waste a good orange, right?

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Reviewer:

Lindsay

Cooking Level: Expert

Living In: Rochester, New York, USA

Reviewed: Jan. 2, 2012

These are so delicious! I coarsely chopped my cranberries and tossed them with a little flour(to keep them from sinking) before adding them. I also used mostly brown sugar, and butter instead of margerine. I made this into 12 muffins...they baked for about 20-25 minutes and looked beautiful topped with glaze!

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Reviewer:

KitchenDiva

Cooking Level: Expert

Reviewed: Jan. 1, 2012

This smelled so yummy while it was cooking. I did make the glaze that other reviewers suggested and poured it on top while it was still warm. This bread is AMAZING!! It's hard to stop eating this bread. Thanks Carol for an awesome recipe.

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Reviewer:

soldiersgirl29

Reviewed: Dec. 31, 2011

Lacking in orange flavor. A little dry and tough.

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Reviewer:

Erin Kate

Cooking Level: Intermediate

Home Town: Manitowoc, Wisconsin, USA

Living In: Atlanta, Georgia, USA

Reviewed: Dec. 30, 2011

It was awesome! My family loves it. It's not too tart for my tastes and the cranberries look really pretty in there. I used a mixture of pure mexican vanilla, vanilla soymilk, and powdered sugar to glaze the top. I do have to say, mine only took 40 minutes to bake, not a whole hour. I was amazed, and used a cake tester to double-check, but it was completely finished and bounced back. Definitely going to be making this again!

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