Recipe by Cooking Light magazine
"Dried cranberries make this bread a year-round favorite. Of course, it's also perfect for the holidays."
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2 1/4 cups
Good and hearty. This bread would be great for breakfast.
I followed the recipe exactly and found that the loaf was dry, and I was careful not to overmix the batter. My family really liked the flavour though.
Great recipe! I added chopped pecans for a nice crunch. The batter was quite wet, so it baked a little longer than 1 hour. I'll make this one again.
Very good! I didn't have cranberries or buttermilk so i used dried cherries and evaporated milk.
Really tasty--spicy and moist, but not soggy wet. I made 12 muffins instead of a loaf, and I baked them for 21 minutes. I didn't have any cranberries, but if I had added them, this recipe would have made about 14 muffins I think.
Loved this recipe for mini loaves. I added walnuts and zest from one orange. I did not have cornmeal, but had blue cornmeal. Will keep this recipe for future showers!
A very nutritious loaf. I did not have molasses so I substituted corn syrup and added almonds.
A simple tortilla topped with Mexican fillings gives you a burst of spicy flavor.
Flan, churros, tres leches cake? We have these and so many more. It's fiesta time!
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