59 Reviews

Tart but delicious. I topped with sparkling sugar before baking, and poured over a simple orange juice/powdered sugar glaze afterward. Huge hit at work! I'll be making this again.

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karenbrat1 January 16, 2015

Huh! I didn't see the part where the fresh cranberries were to be chopped! I left them whole and gently stirred in the other ingredients until the dry ones were just moist. The most delicious "fruit bread" my husband and I have ever eaten! Use plenty of orange zest, but try leaving the 'berries intact! You'll be amazed!

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katwen January 10, 2014

Excellent bread we LOVE IT! Crunchy top and moist inside not too sweet just the way it should be. I did replace 1/2 the oil with apple sauce and I did not chop the cranberries.

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aasteapots_12670692 November 23, 2013

This turned out beautiful. Nice taste. Will be making this again.

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Bunny #2 December 06, 2012

Followed the recipe exactly and the bread is delicious. The whole cranberries broke open when baked. This is my first cranberry bread recipe. I will consider baking for the holidays.

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JVernel October 21, 2012

This is an excellent recipe. There were comments about chopping the cranberries and I found an easy solution. Freeze the cranberries and chop half of them with a nut chopper. The other half, I ran through my grinder. It made a super tasty cranberry/orange bread.

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ashflatkathy April 06, 2012

Turned really great. For people who said it's on the dry side, i added 1 cup milk instead of 1/2 milk and it turned just perfect. Happy Baking!

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leilagol March 12, 2012

Cranberries, glorious Cranberries! I used 1 1/2 cups of sugar, 1/2 cup applesauce plus oil to make 2/3 cup, 3/4 cups of toasted sliced almonds, and the almond flavoring AND vanilla as was mentioned earlier in these reviews. Ran the fresh cranberries thru my food processor to rough-chop. The bread turned out delightful--moist with mild sweetness and little hints of bright tartness, and beautiful color. Guess what my holiday bread will be for next year? Delicious! Thanks so much for posting!

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Sabrosita January 14, 2012

Good. Doubled the berries and orange, and used a glaze with pwd sugar and OJ. Also subbed 1 t of almond extract for one of the vanilla.

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sugarlovinmom January 12, 2012

This is the perfect Cranberry Bread recipe! I was looking for a cranberry bread that had some added fat...the recipe I usually use is good, but doesn't stay fresh due to lack of oil/butter. This bread has great texture, the perfect balance between sweet and tart, and is very moist. I followed the recipe exact, but before baking I sprinkled the tops with a tiny bit of Sugar in the Raw. It added a sweet crunch to the top without being overpowering. I divided this recipe into 3 foil pans and baked for 45 minutes. Thanks much!

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Karen=^..^= December 13, 2011
Cranberry Bread