I used raspberry preserves for this nicely flavored bread. Light and airy though the loaf was on the small side.
I was searching through the bread recipes this morning and came across this one. I knew I just HAD to try it immediately, and I am sooooooo glad I did. I followed the recipe as stated, and it turned out one of the best sweet loaves I have ever made! Thank you Sue L for sharing this wonderful, wonderful recipe - it is a definate keeper and one that I will make again and again - just so delicious! I would give more than 5 stars if I could :)
Great tasting bread! I used Smucker's Rasberry Simply Fruit, instead of the Knott's Berry preserves. The flavor was outstanding.
I made this tonight with a variation: I didn't have any raspberry-cranberry preserves, so I used low-sugar sweet orange marmalade instead. Turned out great; very tasty with flecks of orange peel and the cranberries scattered throughout a soft ivory colored bread. Thanks for a great recipe!
this recipe rocks! i had a can of jellied cranberry sauce left over from the holidays and adapted this recipe to use it. i doubled the ingredients for a 2# loaf, substituted the cranberry sauce for the jam, and used a 6 ounce package of dried cranberries. i also added 2 tbsp. of sugar because the cranberry sauce is not as sweet as jam. it came out absolutely beautiful! thanks SueL!
We had this for breakfast and DH turns to me and says "Did you make this bread?". DUH! Who else makes the bread in our house? Maybe he thought he was paying me a compliment by saying it was just like (feh) store-bought, or maybe it was just that I usually bake more savory loaves. Anyway, he insists that this get 5 stars, at least! I heartily concur, and thank you, SueL, for another great recipe!