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