8 Reviews

I've made this twice, and I love the flavor of it. I had a bag of cranberries left from thanksgiving in my freezer, and was looking for something to do with them when I stumbled on this recipe. The first time I made it I didn't have butter, so I used I-Can't-Believe-It's-Not-Butter. Bad move. I've always said I'm a lousy baker. It was crumbly and didn't hold together well, but the flavor was so good I wanted to try it again. I knew it was my fault. I made it again using butter (I imagine you could also use oil) and it was excellent. I love a warm slice of this bread with a cup of tea. Thanks for posting a great recipe.

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papergoddess February 04, 2004

This is a great bread, and it incorporates 3 superfoods! (cran, orange, nuts) I actually use another recipe which I won't post since it is so similar. The differences: 1 cup sugar, 1 t. salt and 2 T. oil (instead of the butter). So a little less fat - still very moist. My recipe says beat egg well before adding and stir ingredients until well mixed. Bake 55 min at 350. I like to use walnuts.

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WyoSal February 12, 2009

this receipe is incredible. there is also an ornage-cranberry dipping sauce to go with this that is to die for. It also makes good muffins.

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froggerway October 27, 2002

I made two loafs of this delicious bread. One for us and one to take Christmas morning to my niece's home. I dusted to top with powdered sugar before serving. I also made Cranberry, Orange, Pecan butter Cranberry, Orange, Pecan Butter to go with it. This was delicious. Everyone raved about it. Thanks for sharing a great recipe. I will be making this ofter. I have cranberries in the freezer now.

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Jane from Ohio December 26, 2013

SOOOO GOOD!!! I added the 1/2 cup sour cream as others mentioned and used slivered almonds. Also sprinkled the top with raw sugar. It was beautiful and tasted amazing. A definate keeper.

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Chef Lisa S January 01, 2009

A wonderful recipe! Terrifically moist and tasty with 1/2 cup sour cream added, as suggested by a previous reviewer. I baked the recipe in three mini-loaf pans. Any loaves that may be left will go to friends over the holidays. Thanks, Southern Chef!

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RainLover December 09, 2007

Wonderfully moist with added one half cup sour cream. This is going in my cookbook as the only Cranberry Orange Nut Bread. No need to look further.

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skozell October 31, 2007
Cranberry-Orange Nut Bread