Better Homes and Gardens Cookbook Beef Stroganoff With Cream of Mushroom Soup
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11/05/2006
Oh My God! This is a beautiful bread, both in taste and aesthetic. I followed the suggestion of another reviewer and mixed up a simple glaze of orange juice, vanilla and confectioners sugar, drizzling it over the top while the loaf is still hot. Gives it a gorgeous shine, and an initial sweet taste with the after tart of the cranberry. If you're looking for a nice large loaf, for breakfast or afternoon tea...THIS IS THE ONE YOU'RE LOOKING FOR! I will never use any recipe but this from now on...not even Nana's!
01/24/2002
Wow! I think I have ended my search for a cranberry bread recipe. This bread is just perfect, moist, relatively lowfat, and has lots of cranberries. I found that the recipe makes a large loaf that took a longer time to bake than specified. So, the next time I made it, I just doubled the batch and made 3 loaves and they baked perfectly. Also, a double batch uses exactly one bag of fresh/frozen cranberries. Another thing I did to improve the recipe was to drizzle the top with a powdered sugar icing (milk, vanilla, powdered sugar.) This icing hardened nicely, and the result was superb!
01/04/2005
This is an awesome recipe. I cut my cranberries in half, did a double batch, & baked it in 3 loaf pans, as suggested by one of the reviewers, since my oven seems to be a little slow. My 3 loaves were done in 55 minutes. The flavor while still warm is amazing & it is still great after it cools. It is a rich, well-balanced flavor. It slices well after it cools completely. This recipe is a keeper, & when I do it again I will try using 3 8"x4" loaf pans. I found the texture to be nice & my bread turned out nicely moist. Thank you to Carol & to the reviewers who had such good suggestions. P.S. I tried the smaller loaf pans & the loaves came out taller, which I wanted. They baked in 50 minutes. The smaller size is easier to wrap in standard width plastic wrap, too.
12/20/2001
This recipe is outstanding! I used 5.75" X 3.25" pans (for gifts). The recipe made 3 gift loaves and they were a HUGE hit! I chopped the frozen cranberries in a food processor -- they mixed with the orange juice to make the bread a beautiful peachy color. Even with the smaller pans, they took about an hour to bake. YUM!
12/15/2010
This really is an excellent recipe! It should be illegal its so good! The reason I gave it 4 stars and not 5 is because it seemed to need a bit more polishing for my tastes. First, I rough chopped the cranberries because I know that biting into a whole cranberry can be offputting if you're not expecting that bitterness. Second, I substituted melted butter, not margarine and lastly I added another egg, a touch of vanilla and left out the nuts. Rather than "beating in" the flour, I just gave it a nice stir with a spatula until the flour was "just" combined. Otherwise, your cranberries can break and run. This bread was really taken up to the final notch with a glaze of powdered sugar, orange juice, orange zest and a touch of vanilla.. I drizzled it on the loaves when it was mildly warm. So nice and festive and perfect for small gifts in decorative mini loaf pans... thanks so much for sharing.
11/14/2011
I've been making this type of bread every year for the holidays and it is always a hit! I soaked the fresh cranberries in fresh orange juice and added lots of grated orange zest. When mixed the batter is thick, wet and fits right into the greased and floured 9x5 loaf pan. It baked up nicely in one hour and formed a brown colored top. The orange and cranberry scent was very aromatic throughout my house this morning. While I let the bread cool I made a glaze of ½ cup of powdered sugar mixed with just a little orange juice and orange zest to drizzle over the bread. The fresh orange juice and zest really emphasizes the fruity quality of this cranberry nut bread just as the submitter stated. The red juicy cranberries were peeking out everywhere in the bread. When sliced it is appealing to look at the cranberries imbedded in the bread as the contrasting colors of red and orange make a pretty bread. The combination of both sweet and tart is balanced in flavor but, nothing overpowering and the orange flavors really pop in the bread –so fresh tasting. The nutty pecans added a nice texture to the bread as well. The glaze just added another sweet layer of flavor. I found the ingredients, directions and baking time spot on. A beautiful delicious bread- perfect for the holidays and to give as gifts!
11/15/2002
I was a little worried when I tasted the cranberries (I'd never had "raw" cranberries before, and were they bitter!), but it came out fabulous. Stealthily addictive: you keep coming back for one more piece or morsel without realizing it. It smelled fantastic cooking, and is a great combination use of in-season winter fruits - cranberries & oranges!
02/26/2010
This is my absolute favorite quickbread recipe. the flavor is so bold, tangy-tart-sweet, and the texture is wonderful. But of course, I make changes, :P. First, I don't use fresh cranberries, I used sweetened and dried. One whole 6 oz package provides approx 1 1/2 cups of cranberries. this way they are sweeter and distribute more evenly through the bread (since there are more, smaller berries). I soak the berries in 1 cup of boiling orange juice before adding both to the batter. This makes the cranberries plumper and they don't suck moisture out of the batter. the orange juice also absorbs some of the cranberry flavor and color. I also add about a tsp of vanilla to the wet ingredients. I also add spices to the dry ingredients. A lot of cinnamon, just enough nutmeg to smell, and some ginger. All combined, this makes a very rich, moist and irresistable quickbread. Also, to make 6 giant muffins, bake for 30 minutes, or bake for 20 minutes in a regular sized muffin tin.
11/27/2005
*I substituted splenda baking blend in this recipie. I found this recipie very easy to make, and it didn't take very long, either. While the cranberries were a little more sour than expected, (perhaps halving them would help?) it was still a family-pleaser. I made this twice, and the second time i doubled the amount of grated orange zest, and I have to say, I think that evened out the cranberry. All in all it was fantastic and has proabbly made it's way into the "traditional" holiday recipies for my family.
10/09/2002
I make this bread all the time, usually without the nuts. Turns out beautifully every time.
02/01/2011
This bread is amazing!! (with a couple of very minor changes). I cut the cranberries in half because I didn't like the idea of biting into a whole cranberry, and I added 1/4 c of sour cream to the ingredients. After the bread had come out of the oven, I had to let it cool in the pan for a while before I could take it out (it started to stick to the bottom). After inverting the bread onto a wire rack to finish cooling, I drizzled an orange glaze over the top...bread + glaze = to DIE for!! I also agree with other reviewers, that this bread is definitely better the next day. Make a day ahead if possible :~) For the glaze: 1 c confectioners' sugar, 2 tbs fresh squeezed orange juice, 1 tbs clear vanilla extract.
10/31/2002
Made this recipe for the daycare center kids where I work. Went over fairly well. I substituted fresh minced orange peel for the orange zest and added a little more orange juice since batter seemed a little thick. The density was very good and bread was moist. I would suggest using canned whole cranberry sauce in place of fresh cranberries for a more richer and sweeter taste. It also tastes better left in the refrigerator for a day or two. Overall good recipe.
04/07/2002
This is an excellent recipe. Very moist and an awesome way to use the cranberries I hoard in the freezer in the fall!
01/17/2009
I think the leavening used for this recipe may be too much. I made this loaf twice; the first time I followed the exact recipe and instructions. The flavor was nice, however, the loaf just didn't rise according to my expectations. The second time, I adjusted the baking powder to 1/2 teaspoon, and left the salt and soda as they were. The loaf came out with a nice dome and was much more attractive. I had the same results with muffins as well.
12/10/2011
Pros: Makes your house smell DELICIOUS as it's baking and tastes as good as it smells. Freezes and thaws well, and still tastes like it's only a day out of the oven. Almost cake-like, it's moist, decadent and delightfully zingy. You don't need even need a spread. Travels quite well. Cons: I found zest can create a bitter aftertaste, so I used orange EXTRACT instead. Directions on the box/bottle should tell you how much to substitute, and in my opinion, you get a better, more even taste throughout. I don't like the grittiness you sometimes get from cranberry seeds, so I cut my berries in half and rinsed away as many as I could before mixing them in. Time-consuming but totally worth it. The bread also cut a little better because there was no knife drag from whole berries. EDIT: I tried using the popular dried cranberries and it was still good, but not as delightfully zingy. Fresh cranberries are much better. Those are the only modifications I made to the recipe. It's as near perfect as any I've ever found here, and I've been using this site for years. The bottom line: This is wonderful bread. I made it for two different away-from-home Thanksgiving dinners, and everyone devoured it and asked for the recipe. After we got home, I made 2 more loaves just for us! This recipe is a KEEPER.
10/28/2005
I made this recipe into muffins. I also used walnuts & cranberry/orange juice. I had an extra ripe banana to get rid so I threw that in as well, this made the muffins very moist. I was able to make 18 good size muffins & cooked for 30 minutes. This recipe was very tasty & will make again, maybe sprinkle a little sugar on top?? ;)
11/20/2002
When I made this bread I thought the dough was a bit too stiff - more like biscotti than a quick bread, but I thought that perhaps the fresh cranberries would weep a bit during the cooking process and that the recipe accomodated for that. Turns out that I was right, it would have made great biscotti! I think I may leave out the cranberries and use it that way instead - then it will be great! The orange flavor was really nice and the texture is very coarse - perfect for biscotti, but not great for a fruit bread.
01/08/2007
Good flavor, very pretty Christmas-y bread. But I am having trouble with sinking in the middle. I made this twice. The first time I doubled the recipe and made 6 mini loaves. However, they fell in the middle big time- they were little sad sunken things. They tasted great though. Not sure what caused that, unless maybe I took them out too soon to see if they were done, and that caused it?? The second time I made one large loaf and 3 mini loaves. I made sure not to pull them out too soon, and they still fell in the middle, though not as badly. What am I doing wrong??
03/09/2012
OK.. So I followed this recipe exact, and I was not pleased with the results. I doubled the recipe and made 3 loaves that did not rise,they were tasty,But not what I expected. So after reading reviews.. I did what smbowels recommend and dropped the baking powder to 1/2 tsp. I doubled the recipe and made 2 loaves and WOW... What a difference, Exactly what I was looking for. This is a keeper for my Christmas platters !!! Thank you for the wonderful recipe !!
12/20/2006
DELICIOUS!...but *LOL* It's almost identical to the recipe on the cranberry bag!! FEW CHANGES: chopped cranberries, ADDED: 1/2 t vanilla, 1 teaspoon of cinnamon and increased the butter (not margarine..ick) to 1/2 cup! Gave this as gifts to my daughter's teachers... YUMMY!
03/27/2002
I made this today-great flavor with orange and cranberries. its easy to make -- i made it with my kitchen aide. --I added 1/2 tsp orange extract ,I added more nuts(I use walnuts) and added more cranberries. It is lo fat too with only 1/4 cup margerine..I would make this bread again
04/16/2006
Delicious. Used 3 mini-loaf pans. Use d frozen cranberries and the zest of a whole orange - more than the called for 1 Tablespoon. Baked for 35 minutes. It was better than the ones I get at the store.
09/22/2012
Oh my goodness, oh my goodness, oh my goodness. Possibly the best bread I've ever made. My bananas weren't ripe enough and the zucchini looked awful so stepped outside of my bread comfort zone and tried this recipe. It's now my new favorite. I don't often see fresh cranberries where I live unless it's the week around Thanksgiving so I used dried cranberries that I buy from Trader joe's. I boiled them in the orange juice to bring them back to life with great results. I did use butter instead of margarine, just a personal preference thing. Definitely take the time to zest a real orange. The flavor is so pure. I doubled the recipe and made two regular sized loaves, but I could have easily made three with the same amount of batter and will do so next time. Thanks so much for the post Carol. This one is a winner.
01/10/2011
This is a fantastic, moist loaf of bread with lots of flavor that is easy to make. Margarine has never crossed my front door; as far as I am concerned, it is nothing but chemicals; therefore, I used unsalted butter.
12/26/2011
If you sift some of the Flour that you're using onto the Cranberries it prevents them from sinking to the bottom, so that they spread out evenly. We Love this Bread!!!
12/07/2010
Very good! I love cranberry bread for Christmas. I will never need another cranberry bread recipe ever again! This one is the bomb! I used pistachio nuts for a more festive look. I also made my Vanilla-Almond icing glaze and colored half of the mixture red to do a red/white ribbon pattern on top and sprinkled it with green sparkling sugar. Very pretty and delicious! Plan on making this for the neighbors as a gift bread. Will make every year!
12/30/2001
This was a wonderful addition to our Christmas table. It was, in fact, the favorite food on the menu! The entire loaf was gone within minutes. The recipe makes a very moist bread, so it melts in your mouth--just take care when slicing it. We pretty much mutilated it (but it still, obviously, tasted great!). It makes a great gift, too. I gave several loaves away to neighbors.
12/11/2008
This was VERY, VERY good! Bursting with flavour! I left the cranberries whole and added about 3/4 cup more of them. It took longer to cook because of it and I had to cover the top with foil to keep from over browning, but it was fantastic! Thanks for the recipe - it is definitely one I will make again!
05/08/2002
This bread was good but very sticky. Best if to give kids good washing afterwards!!!
04/25/2010
This is absolutely delicious! I added 1 tsp vanilla to the wet ingredients, and 3 teaspoons of cinnamon to the dry ingredients. I soaked a 6-ounce package of dehydrated Craisins (cranberries) in hot orange juice to plump them since I could not get fresh cranberries. It turned out great!
01/10/2004
This seems to be a winner with everyone that has tasted it! I use 2T of butter and 2T of applesauce, and reduce the sugar closer to 3/4 cup just to make it a bit healthier. I also always make this in mini-loaf pans... they're beautiful (but don't forget to grease AND flour the pans like the recipe says). The directions don't mention it, but I'd reccommend chopping the cranberries in half at least... I do this on the cutting board, but I'm sure a food processor would be much faster (and safer!).
11/03/2010
This had lovely texture, but I wish it had more orange flavour. Even with an orange juice / sugar / contreau glaze I still felt it needed more kick. Maybe even more orange zest next time? People complaining about the tartness of the cranberries - don't make a recipe with cranberries then slam it 'cause you don't like cranberries! They're tart! Raspberries would be a great sub if you prefer something sweeter. I added a splash of vanilla and a drop of almond flavouring, which I think always goes nicely with orange. **Note - if you use frozen berries adjust your baking time accordingly or warm them first - the cold berries turned my batter into a cold, hard block and I had a tricky time figuring out when it was done.**
12/12/2002
Absolutely delicious. It was better and less tangy when I took a loaf out of the freezer a week later. Everyone asked for recipe. YUMMY!!!
10/12/2002
This recipe was good but it tasted a bit 'floury'. I tried making it with cake flour and that tasted better. I also added more cranberries. It tastes good even without the nuts
02/17/2006
delish...used dried cranberries
01/12/2008
A total HIT. I also made some with craisins instead of fresh cranberries, and the result was super yummy. This recipe is a KEEPER!
12/06/2011
This was delicious! The only thing that I did differently was that I used half a cup of frozen orange juice concentrate and then diluted it to get the recipe's requirements, as I did not have orange juice. I would encourage everyone to bake a loaf - or two! An update 1/4/12 . I used this recipe again. This time I poured the batter into four mini-loaf pans and baked them for 30-35 minutes ( do the 'tooth-pick test' for added measure). The result was, four DELICIOUS loaves! I froze two. My husband and I enjoy this bread , immensely.It is hard not to eat more than one slice!
12/25/2008
I had three problems with this bread: 1)The middle collapsed after it had been out of the oven for 5 minutes because it was still somewhat uncooked. 2) The rest of the bread was dry and crumbly. 3) The taste wasn't that fantastic. I think the baking time was too long and there's too much batter for one loaf. That could explain why most of the cake was dry but the top middle was slightly unbaked and sank. I will say the flavor AND crumbly texture improved DRASTICALLY after the loaf had been refrigerated for a day. It was no longer crumbly and the orange flavoror really popped. So I would suggest you DON'T eat this bread right away; Refrigerate it for a day and then try it. I'm giving this four stars if you follow my directions and don't eat this until after it's refrigerated. If you try to eat it right away, then only one or two stars.
12/17/2007
I've been making this recipe for years -- I originally found it in an old Better Homes & Gardens cookbook, and that page is well worn in my copy now. This recipe divides into three mini baking pans very nicely, and makes great holiday treat giveaways.
02/18/2002
yummy. i keep cranberries and pecans in my cupboard just for this recipe on a fly-by. cheers for it!
12/24/2008
I have no idea how I screwed this up....Normally I'm a pretty good cook, but this was awful. I made 2 batches, and both of them failed. I baked all of them in mini loaf pans, and every one of them collapsed in the middle right after taking them from the oven. The batter had good flavor, but thats it. Sorry!
12/14/2002
Bread went very quickly! It was extremely popular.
12/13/2010
Fabulous! Works with frozen cranberries as well. Made it twice now. So yummy! One large juicy orange should have all the zest and juice you need (or two smaller oranges).
01/04/2003
This bread was extremely dry, heavy and tough. The cranberries also made the flavor too strong for my taste. I have never had a quick bread turn out this badly.
02/20/2007
This is the best cranberry bread I have ever tasted. The dough is very dense, so add an extra 20 minutes to your cooking time.
12/24/2008
This is a wonderful quick-to-make bread. I am serving it for Christmas tomorrow, and so far all of my family have commented on how great it smells! I did make a few changes.... 1: instead of margerine I used regular butter. 2: instead of fresh cranberries I used craisins. (sweetened dried cranberries) 3: I didnt have a fresh orange to zest, so I used a tsp of orange extract. I baked it in a glass loaf pan, and it was done 10 minutes sooner than the recipe said. I think that may be why some reviewers got a dry, crumbly, hard loaf. I will make a glaze with OJ, vanilla and powdered sugar to drizzle over the top when serving. Thanks for a great, quick n easy recipe!!!!
01/08/2004
Great recipe! Definitely will make again. I omitted the nuts and it still turned out well. the only problem I encountered was when I mixed the cranberries with the dry ingredients, some of the flour stuck to the cut sides of the cranberries and remained there even after cooking....next time I will add the cranberries after the wet and dry ingredients are combined
01/16/2011
Amazing! I made a few modifications to try and make this healthier. I made it into 12 muffins for instant portion control, I used half whole wheat flour, decreased the salt to 1/4 tsp, decreased the sugar to 1/2 cup, added 1/8 cup honey. I also forgot to buy cranberries so I used about a cup of craisins that I had on hand. I can't wait to make these again!
12/20/2008
Very good bread, made 2 loaves instead of one, also added 1 teaspoon of orange extract to mix, used walnuts, and a little less sugar, baked in two 8x4 pans and they are wonderful. Why go through all of that work for one loaf of bread that tastes so good. Will make again, and give as gifts.
03/16/2005
Quick and easy. I have used Crasins instead of fresh cranberries, I find they are much sweeter. I plumped the crasins first, though to make them juicier. I recommend this recipe!
12/12/2010
I didn't have any, but I give it a 5 star because it was a big hit here at work. Only thing I did different was I did not add any pecans/nuts
12/26/2011
The second time I made it I poked holes in the top with a skewer and poured a 1/3 of a cup of Grand Marnier over it. Even more amazing and it was great the first time!
09/13/2010
FYI: DO NOT use dried cranberries (a.k.a. 'craisins'), even if they're plumped or rehydrated - I did, and the loaf did not taste like anything to rave about. I'm sure the loaf would have tasted much better if I had used fresh or frozen, but I only had dried on hand. Anyway, I hope to save everybody from making the same mistake I did.
12/29/2010
I used butter crisco instead of margarine, but that was my only change. It looked beautiful, and it tasted great, but it was having a little trouble baking inside. It crusted over too hard and then underneath sank in a little, so I will have to work on that next time. It was phenominal tasting though. Thank you for sharing
01/06/2002
This recipe is delisious! I've made the bread and also made muffins with the same recipe. I added more cranberries and walnut's the second time around, and they were even better!
12/29/2002
Excellent! I made this for the family at Christmas, and everyone gobbled it up. The orange flavor is perfect, and the cranberries really add to the holiday spirit. A definite keeper for the cold winter months!
05/24/2009
This was REALLY good! Definitely keeping it around so I can make it again. I used frozen cranberries, which thickened the batter a little bit, but don't worry - it baked just fine. I squeezed the orange I bought for the zest and used the juice. I also cut the sugar down to 3/4 cup because I prefer things not to be TOO sweet, and I really wanted the fruit flavors to come through. I also added a little extra orange zest and cranberries. Also, this makes awesome muffins. I put mine in paper muffin cups, left the oven at the same temperature and baked them for about 22-25 minutes. Another tip for those of you wondering: DO NOT make this with dried cranberries!! I tried it with dried cranberries and the consistency of the batter was all weird, especially after baking. Having fresh or frozen cranberries is important.
01/07/2012
Buy fresh cranberries when they're available and toss them in the freezer, right in the bag. Rinse and thaw the amount needed and then you can enjoy this bread almost anytime. Walnuts are a good addition. This is a dense, moist bread that improves with age and is better if it is tightly wrapped and stored in the fridge for a day or so. Or, after you zest your orange save it, cut it in half, and store it with the baked bread in an airtight container in the fridge for a few days to intensify the orange flavor. Freezes well too. I have been making mulitple loaves during the winter months for the past several years. We love it.
12/03/2008
This was fantastic. I have to admit, I was a bit apprehensive about using cranberries like this but I needn't have worried. This is a great quick bread. I didn't do the icing others suggested as I ran out of time and orange juice but I am making this bread again real soon and I may try to make it. However, I really don't think it needs it. I mean, it's pretty darn good as is; how much better can it get?
12/31/2011
Lacking in orange flavor. A little dry and tough.
03/11/2002
I've had this before, it is a wonderful recipe to have anytime!
11/02/2003
I love to bake tea breads and of the many varieties and recipes I've tried - this is one of my favorites. I wouldn't change a thing with the recipe. I've made 2 double recipes and they turned out moist and delicious. A double recipe makes 8 of the baby loaf sizes which are perfect for gift giving. Thank you Carol.
02/18/2007
This was wonderful. We added some different fruit and put more juice into it too. My whole family loved it. Well worth making!.
05/16/2010
Make the glaze with powdered sugar, orange juice, orange zest and GRAND MARNIER. Delicious!!! Use 1 cup powdered sugar, 1tsp. orange zest, 1 TBS orange juice and 2TBS Grand Marnier, or enough to make it a nice drizzling consistency.
12/30/2011
I wanted more of an "Orange Cranberry Loaf", so I doubled the recipe, then doubled the orange zest, but kept the 1.5 cups of cranberries. I also used only 1.5 cups of sugar. It was perfect! Thanks for the recipe!
12/14/2009
sooooo very moist and tasty. made it another time with cranberry and orange juice mixed and was also good.
11/24/2004
I was so glad to find this recipe, as I had one like this before. WONDERFUL! There is the "sweet/tart" thing going on with the cranberries and sugar...YUM! I chopped my cranberries up a bit, and mix them in just a little sugar before adding to the rest of the mixture. I make this every year for the holidays, it's a tradition...thanks!
02/25/2011
This was an amazing loaf! I didnt have the nuts, but I bet it would have turned out even better with them. For the drizzle on top I used freshly squeezed grapefruit juice instead of orange. So delightful! Cut the cranberries in half BTW.
03/04/2010
I used dried cranberries and cut the sugar in half. It was excellent. I double the recipe to make three small loaves, and make it all the time now and take it to church.
12/15/2010
just awesome...this is perfect for gift giving...
04/16/2012
I would rate this 10 stars if possible. The combination of sweet and tart is great. Do not skip the orange glaze on top,it REALLY finishes it out!!!
01/22/2007
I suppose I'm not much of a cranberry person, but I had extra cranberries in the freezer, and we didn't have anything for breakfast. My boyfriend really likes it. I used 1/4 cup of brown sugar, and 3/4 cup white sugar. I also added about 3/4 teaspoon vanilla. It came out of the oven in one hour with a perfect crust. It's moist and appears to be holding together well. However, I won't make it again -- the bitterness of the cranberries is a little too much for me.
11/23/2011
Delicious. I even made a second batch with blueberries.. even better!
01/20/2013
To add to my previous post, i did use fresh cranberries. Had some in the freezer. DO NOT THAW! They chop really well when frozen. I rinsed them in cold water and then chopped in my processor. You can use as many as you desire. If you want just a little then that is ok as well. Don't add extra orange juice if using the frozen berries. When they thaw you will get extra moisture.
01/12/2005
Really great! I used the food processor to chop the nuts and then the cranberries. Used butter instead of margarine and didn't put in a full cup of sugar. Used fresh-grated orange zest. Wonderfully flavored bread! Made this again using half whole wheat flour and it's just as good!
12/17/2008
Wonderful recipe! I first made this 6 years ago as gifts for my OB/GYN and hospital nurses when I was pregnant with my twins. I have now made the recipe again as holiday gifts for family, teachers, doctors and friends with the same fantastic results. I too made the orange glaze to spread on top, but aside from that, I followed the recipe exactly as written. The recipe was doubled without problem and made 12 3x5 inch mini loaves. The loaves always take better 1-2 days after baking. Thank you for such a tasty recipe that's been loved by all who've tried it!
01/09/2012
This is delicous! My mother-in-law used to make a Cranberry Orange Tort, which we loved. According to my husband this was better! And for me, much easier. It does need the glaze, which I made with 1/2 cup orange juice, 1/4 cup white sugar, 1 Tbsp. butter, microwave until sugar melts & pour over hot bread right from the oven. This is an attractive bread and it stays fresh tasting 3 days or more. This is a keeper!!!
12/29/2003
Wow!! One of the best recipes I've ever tried. I have made two double batches since I found and printed this the other day. It brought raves from those who received it as gifts, and we ate it up quickly here at home. A couple notes: I found that when I chopped the fresh cranberries, at least in half, they distributed better throughout the batter. When splitting the batter into mini loaf pans for gifts, they baked much faster, so you really have to watch it closely. Finally, when the recipe says butter and flour, it really means it!! I usually skimp on this step and get away with it in other recipes, but not this one. You really do need to butter AND flour. I used walnuts instead of pecans with excellent results.
12/19/2007
This is a really great recipe as is, no modifications are required, but I did add vanilla and cinnamon to my second batch. Great for gifting and very pretty. Easy too.
04/28/2008
Something went horribly wrong when I tried to make this recipe. I can't give the recipe a low score because its very possible that I forgot something. My loaf didn't rise... HOWEVER, if you enjoy chewy thick-brownie-like texture then it did turn out ok. I liked the flavor, but it just didn't rise.
02/18/2006
absolutely wonderful. I make many loaves throughout winter and when I take them to family holidays my family fights over them. I've used pecans and walnuts both are great.
11/23/2006
Made this to go with breakfast this Thanksgiving, and everyone loved it! I didn't use the nuts (my dad doesn't like nuts) and I substituted applesauce for all of the shortening. I thought it was delicious - will definitely make it again.
12/20/2008
Yummmmy! This is such a unique and different Christmas dessert. My first experience baking with cranberries. I made 3 mini-loaves and 2 individual muffins. I made a glaze of 1 c. powdered sugar, 1 tbsp. of oj, and 1 tsp. of vanilla. I tried the muffin with and without the glaze, and prefer with the glaze. Of course, it's also excellent without! I also placed a few cranberries on the top before baking so the presentation would be nicer once they were finished.
02/23/2007
This bread was very delicious and flavorful! I replaced all of the margarine with applesauce and plain yogurt. tasted great!
09/11/2003
i made this recipe without the pecans and used frozen cranberries. it turned out great, very moist and tasty. next time i'll try making this loaf with frozen blueberries.
08/06/2003
This bread was tasty. I used a 16oz can of whole cranberries instead of fresh. Mine needed more cooking time 1 hour and about 15-20 mins. Good in the morning with coffee. I would definitely make again. Very simple.
11/18/2007
Chop, Chop, Chop is all I can say. I made the recipe according too the directions and the whole berries were too tart for my families liking. After 1 bite, my kids were turned off by the tartness. This is the same recipe on the bag of cranberries, only their's says to chop the cranberries.
01/07/2003
I added some extra sugar and nuts the second time I made this, because my family thought it was too sour the first time... and you can never have too many nuts, in my opinion! Great for breakfast, and better the next day.
12/21/2010
Delicious! The first time I made it, I cheated and used dried cranberries which made the bread really dry. The second time, I followed the recipe with fresh cranberries, and it turned out fantastic!
12/25/2007
Delicious! I did find it needed extra time (even though it sprung back when I touched it). And a glaze of 1 c. powdered sugar 1 T orange juice 1 tsp vanilla and some water added a lot.
12/30/2011
It was awesome! My family loves it. It's not too tart for my tastes and the cranberries look really pretty in there. I used a mixture of pure mexican vanilla, vanilla soymilk, and powdered sugar to glaze the top. I do have to say, mine only took 40 minutes to bake, not a whole hour. I was amazed, and used a cake tester to double-check, but it was completely finished and bounced back. Definitely going to be making this again!
04/26/2010
This loaf was amazing - the only thing I changed was using dried cranberries instead of fresh or frozen. Delish!!
11/17/2011
This is my favorite! I don't really like nuts in things like this so I use 2 cups of cranberries instead of 1 1/2. I make it every year, it's very easy and comes out great! Great for a beginner, people will think you're expert baker!
05/22/2012
AWESOME!! I did what another reviewer suggested and boiled the cranberries in the orange juice; what a great idea! Everyone in my family loved this when I made it. One of my new favorite bread recipes!
11/08/2004
This is so moist and delicious, and it cooked up beatifully! I used apple sauce instead of margarine and used a little less than one cup of sugar (more than 3/4 cup, but less than 1 cup). It also required 80 minutes total cooking time (instead of 60). I'm gonna buy some mini loaf pans and make some of these for holiday gifts. Unless you don't like cranberries, you won't regret trying this recipe! :-)
05/12/2009
made this as a raisin orange loaf, but it just didn't move in my house.
12/14/2005
I had left over dried cranberries so I used them instead of fresh cranberries. I also didn't use nuts since I have already baked so many things (for gifts) with nuts in them. I will bake these again.
11/20/2006
This is so yummy! The only thing I changed was pouring a powdered sugar, oj glaze on while the loaves were still hot. Very pretty and great flavor. The cranberries are a bit tart, so if you're not a big fresh cranberry fan I would use craisins or another dried version. I've tried it with both and it always tastes great!
01/01/2012
This smelled so yummy while it was cooking. I did make the glaze that other reviewers suggested and poured it on top while it was still warm. This bread is AMAZING!! It's hard to stop eating this bread. Thanks Carol for an awesome recipe.
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Source: https://www.allrecipes.com/recipe/6913/cranberry-orange-loaf/
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