*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This turned out amazing. I noticed one reviewer indicated their loaf was dry - I used a full cup of orange juice and used frozen cranberries and increased the cranberries to 2 cups. My loaf was really moist and I got rave reviews at work at a pot-luck. I will definitely be making this one a lot.....I also left out the nuts because of allergies and I don't think anyone minded.
I just made this bread and it turned out great. I used 1 cup of light brown sugar instead of white. I also put whole 12oz bag of fresh cranberries without chopping them. Although fresh cranberries are tart, I think it works out great in combination with sweet bread.
This just came out of the oven, and WOW is it good. I made a small loaf and a mini loaf. The mini baked for 40 minutes at 350 and the small loaf was done in 50 minutes. As I baked this for a gift, for a friend who can't have nuts, I added pomegranite seeds as a substitute for a little crunch. I also added a tsp of cinnamon and 1/2 tsp each of ginger & vanilla. Very yummy, moist and orangey. I would definitely make this again.
I tried this recipe last year and thought it was too try for my taste even though hubby loved it. I tried it again this week and it turned out wonderfully after making some changes. I used self-rising flour and decreased the amount to 1 3/4 cups, grated 2 oranges for the zest and melted the butter rather than in chunks. Sugar was reduced by couple table spoons. I also lined my loaf pan with parchment paper so the edges could stay nice & moist, not overly crusty. And a dash of cinnamon certainly helped with the lovely aroma.
Delicious! This is almost the exact recipe from the Fannie Farmer cookbook which I have used for years. I'm glad someone posted it and I was able to read what others have done because I also increased the oj to one cup. The FF version has been my standby recipe for many years but, I always thought it could be a little more moist. Oh, I also melted the butter and added it with the oj and egg.
Outstanding!! Substituted 1/2 of brown sugar for a 1/2 cup of the white sugar the first time I made it as suggested in a few reviews. Used all white sugar the next time I made it. Both were excellent! Not sure which I prefer so I guess I'll have to make it again. ;). Made no other changes. Bread was moist and wonderfully flavorful. I originally made it to have something to go with my cranberry butter but the bread was so good by itself I forgot about the butter! One of the top 3 quick bread recipes I've ever made.
This is a coarse coffee bread. I found the flavor to be fine as written, only change I made was to increase orange juice to a scant cup. I used dried cranberries, and did not take the time to presoak them. I think I've become used to some of the newer coffee breads which are moister, and at first was surprised, almost thinking this bread was on the dry side. After my second piece slathered with cream cheese, I decided it's not - it's a "coffee bread" in the old fashioned sense of the term.
I have used this recipe several times and I love it. The only thing I changed is the amount of sugar because I thought it was a little tart, I used a full cup instead of 3/4cup. My boyfriend said it tastes just like his mom used to make and my neighbors loved it for a homemade Christmas gift. The recipe also works well with mini loaf pans; it splits into three mini loaf pans per the original recipe(bake mini loafs at 325 degrees for 25-30 minutes, then bake at 5 minute increments until desired texture, checking with toothpick until it comes out clean).