"This is a delicious bread with raisins and cranberries. It's perfect for Thanksgiving or any special holiday." — Mim Harris
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sifted all-purpose flour
1 1/2 teaspoons
1 1/2 cups
1 1/2 cups
I too remember this recipe and i searched for a long time to try and locate it. This is the best cranberry bread that i have ever tasted and my best friend begs me to bake her a loaf all the time.
the only thing i change is that i omit the rasins and add more cranberries : )
I agree with some of the other reviewers on this...cooked on the outside, not done on the inside even tho' a toothpick came out clean. And it fell apart. There was too much stuff...maybe only a cup each of raisins and cranberries would work. I was very disappointed.
AMAZING! I never rate recipes...but THIS ONE WAS WORTH THE TIME! I doubled the recipe and put it into 3 foil pans for gifts. I also substituted chopped dried apricots for the raisins...really good! Thanks for sharing a great family "secret". This one goes in the "Tried and True" file! Thank you thank you thank you! JennBinAK
This bread is a fall-season tradition in my family... we've been making it since we read the book "Cranberry Thanksgiving" 25 years ago. I've made it fat-free by using non-fat plain yogurt instead of butter. I also use whole wheat pastry flour and instead of orange peel, 1 tsp of orange extract. I always use the fresh cranberries, and I use dried cranberries in place of raisins. My neighbor has asked me to bring this bread to her holiday open house - it's fantastic!
Very good flavor. The first loaf I made fell apart though when I flipped it over to cool onto the rack. The second time, I really greased the pan well and decreased the temp about 10 degrees and cooked it 10 minutes less. Came out perfectly brown & moist and didn't fall apart!!!
I substitute all cranberries for the raisins and the result is a moist, delicious bread.
After reading the reviews, I wanted to make sure my bread didn't crumble, so the only changes I made were in procedure and not ingredients. I heated the OJ and then put my cranberries and golden raisins in this to let them soften. I then added the butter and beaten egg to this mixture (the butter was already soft and melted in this warm mixture) and mixed well. I added this mixture to the dry ingredients and poured into 2 pans and baked for 40-45 mins (must check, but they came out perfectly baked in my oven in 44-45 mins). Smelled fabulous and tasted even better. No crumbling at all. This procedural change is from a different recipe on this site, and worked very well here (and I don't like cutting butter into dry ingredients, anyway). Thanks for a wonderful recipe!
Wow! What an amazing mix of tastes! The loaf was gone quick at Thanksgiving dinner. Best when it's had time to sit for a few days.
* Percent Daily Values are based on a 2,000 calorie diet.
Grandmother's Famous Cranberry Bread
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 41
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