Comments on: Cranberry Bread Recipe

By: jenny

jenny — Sat, 04 Jun 2011 20:35:31 +0000

thanks for evrything …! insted of cranberrys i did strawberry and it is the best thank for you !!!!!!!!!!!!!!!!!!!!!!!!!!!!! =D
your the best!!!!!!!!!!!!!!!! =) ……

By: Janet Wood

Janet Wood — Tue, 05 Jan 2010 18:47:55 +0000

This is an EXCELLENT recipe! I made several loaves over the Christmas holiday, some as gifts and some to keep. The bread freezes beautifully. Since I am allergic to walnuts, I made it without any nuts and it was still wonderful!

By: Bobby

Bobby — Sun, 29 Nov 2009 21:57:32 +0000

Tina- I think it could be delciious

By: Tina

Tina — Sun, 29 Nov 2009 19:33:08 +0000

Yum!! I am thinking of using the cranberry sauce I made to use in this bread. Do you think it will turn out alright? Thank you for the inspiration =D

By: Theresa

Theresa — Fri, 20 Nov 2009 01:00:07 +0000

Excellent recipe! Thanks so much for sharing!

A couple of things I did:
1) I used my food processor to “pulse” chop the cranberries one cup at a time to avoid mashing them and to get a consistent texture
2) I replaced one cup of flour with whole wheat flour. That required adding about 1/4 cup milk to retain the texture as whole wheat flour tends to be “thirsty”
3) I used brown sugar

Delicious! Thanks for the inspiration Bobby

By: dawn

dawn — Mon, 22 Dec 2008 19:00:18 +0000

I made this for a bake sale and it was a hit! I do wish there was an easier way to chop the cranberries.

By: Bobby

Bobby — Tue, 02 Dec 2008 04:00:29 +0000

Erin – The temperature will stay the same. For the cook time I would just keep an eye on it.

By: Erin

Erin — Tue, 02 Dec 2008 02:35:51 +0000

Any suggestions on cook time/temperature if I want to make these into “mini breads” in a cupcake tin?

By: Kevin

Kevin — Sat, 22 Nov 2008 01:45:53 +0000

I really like the looks of those cranberries in that bread!

By: Maria

Maria — Thu, 20 Nov 2008 21:18:22 +0000

Interesting combination, although I prefer chocolate desserts.