Cranberry Bread

From: AmandaMcG

On May 18, 2009

Yummy! I halved the recipe, left out the nuts and cooked for 55 mins. The bread turned out perfect, and it was very easy to make too. Thanks for sharing this recipe!

From: Sodak1951

On Feb 1, 2009

Made this this morning--what glorius taste. I used 5 mini-loaf pans because and reduced the baking time to 45 minutes. I give these away as gifts or as hostess gifts when I go out. The flavor is wonderful. Thank you for posting.

From: Debbiekitchenwench

On Jan 8, 2007

Magic cranberry bread I made these in the small loaf pans , each pan held 8 oz of batter and was 2/3 full. Baked at 350F for 20 minutes.Beautiful fragrance, lightly golden brown, with ruby red speckles That is all I can personally attest to... went to take a nap , when I returned they had disapeared. My husband and son came home while I slept.Went back out before I awakened. I made a new batch just for me . LOL.They are outstanding Thanks Debbie

From: KK - Chef #426156

On Dec 15, 2008

We had 1/2 bag of cranberries left over from Thanksgiving, so I made a half recipe of this using orange rind and walnuts, along with a small amount of Penzey's Cake Spice. (I used 1/4 tsp spice in a 1/2 recipe of Cranberry Bread, but would probably double the spice next time.) Even DH, who was a great skeptic due to his past experiences with dry and uninteresting Cranberry Bread, loved it. I found it to have a nice lightness in character that was excellent with a cup of tea. It was moist without being heavy - like a cross between a quick bread and a cake. When sliced, it was beautiful with red pieces of cranberry. It is a little tart, and another version would be to use half dried cranberries to add a little sweetness and texture. It rose very prettily in the pan and made a very nice presentation. We'll probably use this recipe for little "giveaway" cakes at Christmas. Thanks, RecipeNut!