*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.
I accidently made it home from the grocery store with a bag of dried cranberries. I dont know how they ended up in my bag but since I paid for them I checked this site to figure out what to do with them. I had all of the ingredients for this recipe. I purposely left out the raisins and zest but used o.j with lots of pulp. I loved this bread. It tastes just like the cranberry loaf they bake and sell for 8 down at our gourmet bread store in town.
This loaf turns out really nicely. The graham cracker crumbs give a nice not-too-sweet flavour and a beautiful brown finish. It's important to let the loaf cool for 10 minutes after taking it out of the oven in order to let the cake "set" otherwise it tends to fall apart.
Very cool recipe with a few heart healthy changes. I used Splenda Brown Sugar Substitue in place of the regular brown sugar and omitted the oil altogether. I used 1 cup of whole cranberries in sauce (leftover from Christmas dinner) and cut the o.j. to half a cup. Also added 1/2 cup craisins and used 1/2 cup raisins. I didnt have any nuts other than pecans but decided against using them as with it taking an hour to bake - didn't want the delicate pecans to burn. I also had no oranges for the zest but the o.j. was enough to flavour it. It turned out to be a very nice dense bread with lots of zing and I especially liked the use of the graham wafer crumbs - different! Thanks for the recipe with the above changes I imagine it cut the fat by at least 2/3rds! Every little bit helps in the battle of the waist-line!
11.18.13 ... http://allrecipes.com/recipe/6914/cranberry-loaf/ ... Edible fruitcake! Ha! Seriously, it’s good! Maybe I’ll even try a little pineapple&less oil next time. It’s very good. I just can’t leave a good recipe well enough alone. :D The only changes I made are substituting an additional 1/4c graham crumbs&1/4c oats for the nuts due to allergy. ‘Didn’t have the orange rind either. Oh, well. :) A third cup oil isn’t too much, but a quarter cup is fine as well. 12.12 Double recipe. ‘Tried adding a can of crushed pineapple & while it wasn’t bad, it wasn’t better. I drained it&added enough orange juice to equal a cup. It just lessened the orange flavor, but really didn’t add any pineapple flavor – even the pineapple pieces. Strange, but true! :D ‘Stick with the original – for now. I’m thinking of trying blueberries or half blue, half cran.1/2012: Tried frozen homegrown (sweet) blueberries & notsogood. This bread needs a stronger flavored fruit. I couldn’t find any cranberries, even frozen, so used all blueberries – &more than it states. Mostly tasted the orange&it should be an afterthought, not first impression. ‘Stickin’ w cranberries! Oh, I forgot to tell ya there’s NO need to chop those berries. What a waste of time. As you slice the bread … voila! 12/12/12 Tried the 1c confec, 2T oj, 1t vanilla glaze poked&poured while hot in pan. After 10, removed. More moist&sweet, but not a big flavorchanger. Good either way.Dbl:3/4c oats&no addt’l gc for nuts.No dryness problem. 1
THis is an excellent recipe. My grandmother used to make a cranberry bread that was my favorite. We have the recipe but it is missing an ingredient. This one is so close it makes me smile everytime I make it. Some have likened it to fruitcake. I hate fruitcake and to me it is not anything like fruitcake. It is great for breakfast or snack.
I enjoyed this recipe very much. I love the addition of graham cracker crumbs! I made as directed adding only a teaspoon of vanilla. I believe this recipe was intended to be made with fresh cranberries rather than dried as some reviewers have used. I made 15 muffins (baked at 350 for 20 minutes) which turned out very tender and not overly sweet.
I made this loaf for my Christmas baking this year. The taste was good but was a wee bit disappointed because the texture was very crumbly when cut into slices. Because of this I likely won't make it again.
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