Cranberry Orange Tea Bread

This is definitely a five star recipe with a couple of changes. I added a tsp of cinnamon, a tsp of orange extract, used 1/2 cup butter and 3/4 cup applesauce. The texture is fabulous and the flavor is out of this world. Next time I make it, and I will make it again, I will use brown sugar instead of white sugar.

I like the concept of using applesauce instead of oil. I would add extra cinnamon and perhaps vanilla or orange extract to enhance the flavor of this bread. Perhaps, add more butter and use only 1/2 cup of applesauce.

I baked this as muffins dividing the batter between 12 standard greased muffin cups. Baked for bout 25 minutes and that worked well. I think it needed more orange flavor for our taste but otherwise a good recipe.

I would have liked this better with more butter and less applesauce. It came out fine, though, if a bit more dense than I expected. That's not necessarily a bad thing, just not exactly what I expected given the amount of baking powder. This recipe made 12 large muffins for me, 23 minutes at 350. Thanks for sharing!

I really liked the idea of using a minimal amount of fat in this recipe. It was tasty and not too sweet. Next time I'll add some toasted pecans or walnuts. A great little breakfast bread that will be perfect with my morning coffee!

This is a really nice bread. Very well balanced and tasty. Perfect for the holidays. I added an extra teaspoon of orange extract and half a teaspoon of cinnamon powder. I'm sure I'll bake it again in the future.

I've made it and am bringing it to work for a bake sale. I haven't tried it yet but I did make a couple of small tweaks. I added mixed peel (the kind you make fruit cake with) instead of just grated orange peel and I glazed the whole thing with orange blossom flavored icing. I'll post an update and a picture once I get it to work and get feedback. :-)

Very good even without the egg, I did and it was no different. Try dried blueberries and lemon peel instead of cranberries and orange peel. A good variation!

I'm a huge fan of orange and cranberry together. My aunt got me started on this flavor combination about 20 years ago and I always made an orange and cranberry bread while helping her cook and bake for the holidays. I chose this recipe in remembrance of her. Easy to make, great flavor and good texture.

We liked this quite well, although I think I would be inclined to use plain applesauce. This will work for a diabetic friend, using unsweetened applesauce. Very nice, indeed, thank you.

I felt the recipe lacked flavour as it is . I made it a second time and added 1 tsp of cinnamon, increased the Orange rind, added 1 tsp of vanilla, a pinch of salt and some walnuts. Because I only added 1/2 cup of applesauce the batter was to dry and added 1/2 cup of milk both times I made this loaf. I substituted chopped dates for the cranberries the second time simply because I didn't have any dried cranberries. I liked the dates for a change. With the changes I made I really liked the loaf.

I made a Gluten Free version of this recipe. AUsed 3/4 cup White Rice Flour, 1/2 cup Tapioca Starch, 1/2 cup Sorghum Flour, 1/4 cup Coconut Flour, added 1 more egg, 1/4 cup Milk and used 3/4 Motts Applesauce & 1/2 cup butter(this was suggested in a review). Also used chopped fresh Cranberries. Batter was THICK. Baked in 3 mini loaf pans for 30 min or until temp is 200 degrees.

Made it to the recipe and it was very tasty! I love that there is no oil in this recipe. Good texture and nice orange notes.

We enjoyed this bread, but for us the orange was a bit strong. I would make a few adjustments next time.

Nice recipe, not sweet. I made as muffins and they baked up in about 18 minutes. I used fresh cranberries that I chopped up in place of dried. I would give these more sugar and a healthy dose of vanilla extract next time. Also more orange zest. Will make again with my changes.

I thought this was really good! I made it for a brunch I hosted for 17 people. It was enjoyed with a cup of coffee. I used a little more orange peel than called for because I wanted more orange flavor.

I really loved this one. It was easy to bake and came out moist and flavorful! Especially yummy heated up with a little butter.

This is a very moist and flavorful tea bread. I love the addition of any citrus zest in recipes, and the amount of orange zest in this recipe was just perfect for us.

A terrific bread with coffee or tea. It was moist, but held together well. Loved the cranberry in it, but the orange zest made it just a tad bitter to me. A little butter slathered on takes care of that. It was easy, fast, and really very good. Thanks, Motts!!

Overall not bad. My husband ate it with french vanilla ice cream and it was good. Nothing exciting though.

Delicious!- I used chunky Apple sauce and added cinnamon to taste. I added a little extra orange zest from a very fragrant navel orange and it gave a nice orange flavor. I did have to increase baking time. An instant favorite!

Very easy to make

Would love to have had more spice! I'll probably add cinnamon and nutmeg next time. However, delicious! Picky toddler even appreciated it!

I changed the recipe up a bit and used mandarin orange slices instead of orange zest. I doubled the recipe to make individual breads for gift-giving and baked for 30 minutes. I have a bread pan that makes 21 individual loaves and doubling this recipe made 20. This is a nice bread - dense and not sweet. Very moist thanks to the applesauce. Will make again.

As others mentioned it is a little denser than other cranberry breads but great flavor. We both loved it ! I did use 1/2 cup applesauce and 1/2 cup oil instead of a full cup of applesauce.

Reminds me of good old England.

To increase the tart juicy quality of the cranberries you can soak the dried cranberries in unsweetened cranberry juice before adding them to the liquids. This is an outstanding recipe!

I've made this a few times and it's really good and super easy. I use butter and since I haven't been able to find the cinnamon apple sauce, just add about a half tsp of cinnamon to regular unsweetened apple sauce. I used craisins (as I had them on hand) instead of plain dried cranberries, which I'm sure upped the sweetness quotient since there's added sugar.

I thought this bread was just ok. The flavor was very basic and it was a little too sweet. It needs salt, vanilla, cinnamon and some nutmeg to really bring out the flavor. It also didn’t hold shape when it was sliced and left a crumbly mess. I won’t make this recipe again.

I made this as written and the batter was very dry, I added 2T of water. Next time I will use more apple sauce.

Here's what I did differently. I did not use the applesauce ( I didn't have any). Instead of dried cranberries, I used whole berry cranberry sauce from Bluewater Farms and 1/2 cup of fresh-squeezed orange juice. The tea bread was moist with just the right amount of tartness and sweetness. I will make this tea bread again when I want a sweet treat. As a bonus, the family ate it up.

This is delicious, although a very dense bread (was exactly what I wanted, but I could see how some folks would be thrown by that). I did have to bake it for about 50-55 minutes, but that was the only thing I changed.

This is a keeper. I did add 1/2 cup fresh orange juice as the dough was a little stiff. We all loved it!