Cranberry Bread

The brown sugar in this recipe perfectly balances the tartness of the cranberries. I used half almond flour, half regular flour, and the result was delicious!

The brown sugar in this recipe perfectly balances the tartness of the cranberries. I used half almond flour, half regular flour, and the result was delicious!

Good, but we liked it "Jazzed up" a bit. I changed the sugar to 1/4 cup brown & 1/4 cup white, halved the berried and sprinkled with white sugar and let them stand a few minutes. I added a pinch of orange peel and a big scoop of orange marmalade in to the batter, plus a half cup finely chopped pecans. Has a nice hint of orange undertone and my family like nuts. Also good with a simple vanilla icing drizzle on top. Make 3 small loaves to have some ahead or small loaf is nice size hostess gift for someone who lives alone. Good plain or with a little butter or cream cheese.

I was pretty skeptical about this. The batter is really thick. You have to have a stand mixer pretty much but it is delicious, easy and incredibly beautiful!

We dont like orange in our bread and this recipe has plenty of cranberries. It was perfect. It can be a little tart but that just makes it better. Fa.ilg loves this recipe.

Recipe is edible but not great. If I decided to give it a second chance, I'd chop the cranberries for sure. Maybe I got a pack of extra-large ones, but despite being a huge fan of the tartness of cranberries, getting a big old mouthful of nothing but tart isn't exactly what I'm looking for in a cranberry bread. You usually want a balance of sweet and tart and this recipe, in my opinion, doesn't provide it. There's no flavor except the cranberry, and even chopped I would want to taste *something* in the bread portion. I'll also probably get a thermometer for my oven and see if it maybe is too high. It's old, and one I haven't used for baking much yet, but the crust of the bread tastes dry and burnt while the inside is juuuust barely cooked. But again, that may just be my oven and I'll have to test that further!

I made it as is several times..husband loves it, and I also made it with chocolate chips..also good but a bit sweet

With 3 kiddos having Celiac disease, the only change that I needed to make was to use gf flour instead of regular and that was the only change I made. I still used 2 cups of flour because my gf flour measures cup for cup. I was worried about how thick the batter was but it cooked beautifully and tastes incredible! I would definitely make this again.

Been doing it for last months. Many variations possible.

It's very good but better if half the berries are frozen raspberries.

Love this recipe! Will make it again and again!

My mom used to make cranberry bread each fall and I have been looking for a simple recipe in hopes of recreating this tasty bread. I made this bread last weekend and it turned out great!

I made this yesterday and it is delicious. The only changes I made were to add some sweetened dried cranberries (about 1/4 cup) and some chopped nuts. I'll definitely make this again.

I know everyone's taste is different but I can't believe that some complained that this bread is too tart. The joy of eating this for me is the juxtaposition of the tartness of the cranberries and the sweetness of the bread. I have made it countless times to rave reviews. I live on Cape Cod where they know how to bake with cranberries and have had some natives tell me this bread is better than theirs. High praise, indeed, and so easy to make. The batter is very thick but bakes up perfectly.

I love this bread and so does my family. I make it all the time and it come out perfect in my bread machine. The only thing I do diffrent is I add two table spoons more brown sugar.

This is the second time I've made this lovely bread. The first time I followed the recipe exactly. The second time I was short on the brown sugar by a half cup and made up for it with white granulated sugar. The bread came out fine, in fact I preferred it the second time around. This is a great way to enjoy fresh cranberries. Now if I can just stop eating it! :D

So I've never baked ANYTHING!! I saw this recipe & I had all the ingredients so I gave it a try today (Christmas Eve 2014). I left out the sugar on top & added red & green sprinkles on top . I also cooked down my cranberries into a glaze. Family LOVED it!!

The cooking time was off by almost 20 minutes! and I had to add about another quarter to half cup of milk to make it a batter instead of what was almost a cookie dough! Does anyone test these recipes before posting them? The flavor is ok, nothing you'd crave after the last piece is gone. I think I'll be sticking to recipes out of my giant yellow Gourmet magazine cookbook...those never fail and are always uniquely delish. This was a slap dash recipe.

I made the recipe without the sugar on top and with dark brown sugar. Also with and without nuts. This is hands down the best- the tart cranberries and the sweet bread mix in your mouth and have a party.

This is a total hit! I've made this several times, tweeked the recipe a little...I used vanilla almond milk instead of whole milk, added the zest and juice of 1 orange and vanilla extract. I also sometimes add white chocolate chips. I absolutely love the tartness of the cranberries against the sweet bread! I think that's what actually makes this bread unique and perfect for the fall season. I will make a loaf every week!! Thanks!

A solid meh...It didn't really blow my skirt up. The cook time was a bit too long, 10 minutes to be exact and the fresh cranberries were very tart. I feel like I could improve this recipe. I am quite disappointed.

Can anyone tell me how to convert this to make a double batch in a BREAD MACHINE.

I absolutely love this recipe! I add walnuts and make it into muffins, makes about 15, 350 for 20-25 min. I freeze cranberries when they are in season just so I can make these over the winter. A cup of coffee and a cranberry walnut muffin yum!

Great simple recipe. I add the zest of 1 orange and 1 teaspoon of vanilla extract. The bread is so moist. I think it would also be good with an orange glaze. As soon as fresh cranberries are available, I bake this bread all season.

Love this recipe but I had to add more milk also.

I loved this bread! I ended up adding about a cup of semi sweet chocolate chips and it perfect! Just enough tart and sweet.

Cranberries are definitely tart, but that's what makes them lovely! This recipe is great as is, though I found I had to add 1/4 cup more of milk to make it a "pourable" batter. Definitely a perfect holiday season bread.

I love this bread/cake! My son calls it Chet bread instead of Cranberry bread because he loves it so much! A must make, so easy to prepare, takes a while in the oven but i usually throw in an apple crisp at the same time as the oven is on.

WAY too tart with a full 12 oz bag of cranberries. I'm going to make it again with only 1/2 bag. I also added 1/2 tsp each of cinnamon and nutmeg to help punch it up some. I'll probably add a tsp of vanilla next time, too.

The batter is pretty bland will add cinnamon and orange zest next time, vanilla too. You have to love cranberries if you make this?

Can this bread be frozen?

This bread was very good. It was fast and simple to make. I roughly chopped my cranberries instead of leaving them whole. This bread wasn't too sweet either.

This was the bread of choice morning noon and night at our Thanksgiving family reunion. It was an especial favorite of my 2-year-old grandson. I'll be sending copies of the recipe to all of them in their Christmas cards this year. Thanks, Martha!

This weekend, I made this bread in small loaf tins and they baked for about 35-45 minutes. They turned out fantasitic. I also added two clementines (juice and zest) to the bread batter. It was a hit.

I'd like to make these as gifts and bake them right in the disposable aluminum loaf tins. Does anyone know how that would affect the baking time? I also think I am going to halve the amount of cranberries to save a little on cost.

This sounds really nice as I love making fruit breads. My only problem with this one is here in Australia we can't get fresh cranberries, would dried cranberries be alright to use as that is all we are able to get. If so, I could rejuvenate them by soaking them in a little orange juice before hand, discard juice but add the rind finely grated as I like the idea of Karaheald with the added citrus flavour. Could somebody PLEASE let me know about the rejuvenating idea.

I made this bread a couple of weekends ago. It was a big hit. I could not believe the amount of cranberries but it was great! Wonderful flavour and easy as can be to make. This one is going to be made many times this fall and winter. I am thinking of making several and giving them out at Christmas time.

I made this recipe last night and it is great. I love cranberries so it was just right for me. I added some orange zest for a pop of citrus flavour and it was a nice addition. Loved the recipe

I made this recipe last night and it is great. I love cranberries so it was just right for me. I added some orange zest for a pop of citrus flavour and it was a nice addition. Loved the recipe

I halved the amount of cranberries that the recipe listed. This cut down on the tartness so that the cranberries just "pop" the flavor, but don't overwhelm the bread. I'm making it for the second time today.

I made this because I had extra cranberries on hand. I do not like the tart cranberry flavor in the bread. I will not be making this again.