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My review
Cranberry Nut Bread I
Karin Christian
"A moist quick bread with a faint hint of orange flavor, and the tang of bits of cranberries."
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Ingredients
1 h 5 m servings 194Original recipe yields 12 servings (1 - 9x5 inch loaf)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
- Combine the flour, sugar, salt, baking powder, and baking soda. Add the cranberries and walnuts, and stir to coat with flour. Mix together the egg, oil, orange juice, and orange zest. Pour the egg mixture into the flour mixture, and stir until just blended. Spoon the batter into the prepared pan.
- Bake for 50 minutes in the preheated oven, or until a toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then remove to a wire rack, and cool completely.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 286357 Ratings
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Most helpful positive review
12/24/2006
This is such a delicious quick bread. I really like the suggestion of one reviewer who wrote that she left the cranberries whole... that way you get the maximum flavor. I quess my only (very sma...
Most helpful critical review
12/25/2006
I found this to be very dry. Any suggestions as to what I can do to change it? thanks!
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12/24/2006
This is such a delicious quick bread. I really like the suggestion of one reviewer who wrote that she left the cranberries whole... that way you get the maximum flavor. I quess my only (very sma...
11/24/2005
This bread was wonderful! After greasing the pan, I sprinkled cinnamon and sugar in the pan to give the crust a sweet crunch. I sprinkled some extra chopped walnuts and some "sugar in the raw"...
11/26/2008
Excellent and Easy. This is the recipe on the back of the cranberry bags. Other than doubling the amount to 2 cups of berries and keeping them whole, I don't change a thing. Don't overbake. 5...
12/21/2005
Very tasty, fruity bread. I doubled the recipe and baked it in "little loaf" pans, 5 3/4 x 3 x 2 1/8, for 30 minutes. It made 5 little loaves.
8/23/2002
This is a great recipe. I threw the cranberries in whole and it really turned out great. Nice slices of cranberries in the bread. Thx
11/17/2007
This bread was fabulous! I thought that the orange flavor, from the juice AND zest, might be a bit strong, but it wasn't--it complimented the tang of the cranberries beautifully, so don't skimp ...
12/25/2006
I found this to be very dry. Any suggestions as to what I can do to change it? thanks!
12/2/2002
This is so good! I made it on Thanksgiving day, and everyone love it. My husband love it so much that he went to the market to grab me 2 more bags of cranberries. ^^ I also try to make it usin...
4/23/2002
SUGGESTIONS: you can add one more egg if you want, or increase the amount of cranberries, or decrease the sugar to add some tablespoon of orange juice concentrate ! Delicious !