Read all the reviews and the recipe sounded amazing. When I made it, though, the batter was unbelievably thick. I doubled the recipe and decided to do what one reviewer said and I added 2 T. of vegetable oil (4 T. because I doubled the recipe). I think that helped with the batter being so thick but "pour" is not an option with this batter. You literally have to scoop it into the pans and it is very sticky. I used 8 mini loaf pans and the loaves turned out great. My boys and husband loved it. Be careful not to put too much batter in each pan (1/2 full is fine) because it does rise like crazy, which is great because it makes a nice crunchy dome. I would also chop the cranberries coarsely because you don't get a lot of the cranberry taste with finely chopped cranberries. All in all, it was pretty good. If you like sweet breads that are more cake-like, this is definitely not like that. It's a lot more like bread, but it does have a nice flavor and texture. I'd probably make it again because my family liked it, although I prefer more of a cake-like sweet bread.
This was unbelievable! We ended up liking it so much that we made another triple batch to give away! A triple batch made 4 8x4 pans and I baked them at 325 for about an hour, watching close. They turned out heavenly, and something I would confident sharing with others! I included 1/4 cup per recipe of finely chopped pecans. I did chop 1/4 cup of the cranberries finely, the rest I chopped more coarsely. This worked perfectly!
Very good. Chopped my cranberries a little too fine and didn't get the tart punch of flavor from the berries. Next time I'll leave them in larger pieces or use a cup and a half. Would definitely make it again.
Our Costco had some Orange/Cranberry/Chocolate Chip muffins that were to die for. If you want to kick this up a notch, try adding a cup full of chocolate chips or chunks in the batter...YUMMY! The bread tastes just like those muffins!
So easy, and SO good!! Followed everything exactly, i used sliced almonds and it was great. I have a very cheap oven, so i had to watch the cook time. It was ready at 40 minutes. Thank you so much! This is my new favorite.
Moist, subtly sweet with a great orange and cranberry taste! I doubled the recipe and made one loaf and then two dozen mini muffins. I filled the loaf and muffins tins just under 3/4 full and they rose so much I could have made about a 1/2 dozen more muffins. I cooked the mini muffins for 20 minutes and the loaf for 50 minutes. I have about 1 cup of cranberries left and will definitely be making this again for soon!
Very good, we loved the flavor of the bread and the tartness of the cranberries. I made according to recipe, and baked it in six mini loaf pans for 23 minutes. I will definitely make again.
I too had problems with the bread not done in the upper middle and it falling and the rest dry, so I decided to look at a few of my cookbooks and this recipe comes from Better Home cookbook.
The recipe is missing 2 tablespoons of cooking oil
Winkki~~this is just delicious!! I was looking for something to make for my holiday Christmas trays for some of my neighbors when I came across this. I plan to make this throughout the year as well as for the holidays. I tried this using whole cranberry sauce and it came out just beautiful! I made one batch using orange marmalade and it was delicious as well. This is great with nuts and without. Truly a keeper. Thanks for posting.