2 Reviews

Not bad at all, though the molasses sort of changed the nature of this bread. But it tastes good, (even better on Day 2). If you prefer straight up cranberry & walnut, however, you might just lose the molasses & pumpkin spice, add a TBLS or two of water and call it a day. The rest of the recipe is pretty classic. (I don't like too much sugar, so 1/2 C white sugar and 1/4 C brown sugar works for me.)

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bowedbookshelf October 18, 2016

I loved the molasses in this recipe. Gave it a 'warm and comforting' feel.:) I did have an issue with the baking time however. After 65 minutes I removed it from the oven for fear of burning. The center was still unbaked, so we cut that part out and proceeded to enjoy the rest of it. I used one cup of frozen cranberries, as that was all I had on hand. (odd....I thought I had about 10 bags in the freezer) Chrissy, I'll certainly be making this again. I just have to make adjustments for the baking. Maybe a bread pan would work better for my oven. Honoured to make this as a "Thank You" for voting for Lawrencetown, Nova Scotia in the 2010 Kraft Hockeyville Competition

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Diana #2 April 18, 2010
Cranberry Orange Bread