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My mother made this bread with dates, but I use cranberries instead. Darlene Brenden, Salem, Oregon
Nutritional Facts 1 piece equals 210 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 140 mg sodium, 30 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Cranberry Swirl Loaf in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p149
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Reviewed on Feb. 03, 2013 by NevadaRose
This had anice flavor, and soft bread. Think next time I will leave out the nuts - they detract from this - at least in my opinion
Reviewed on Dec. 22, 2012 by cjcrawford317
I made this for the first time when it was first featured in Taste of Home at Christmas time several years ago and it has become a Christmas tradition in my kitchen to make multiple loaves and give them as gifts (one year, I prepared 8 in one day!) It's not the simplest bread to make, but the delicious taste is well worth the effort! This year, I am going to make it the standard way, as well as trying it in "cinnamon roll" form. I'm anxious to see how it turns out.
Reviewed on Oct. 01, 2012 by robynswreaths
Very Good!! Tastes like a danish, my kids and co-workers loved it :)
Reviewed on Mar. 04, 2012 by jamijam
easy excellence
Reviewed on Dec. 24, 2011 by eydie_ann
My family and I LOVED this recipe. I was telling my friend about it on the phone and she was making it before we ever got off the phone- now it one of her family favorites also. My mother used to make something similar with cinnamon, but lost the recipe- I was so happy to have found this one.
Reviewed on Jul. 18, 2011 by ddurkee
The bread seemed too much for a 9 x 5 x 3 pan. It was not done after 45 minutes. The next time I will split it up into two smaller loafs or one big loaf and one small. loaf. I used canned cranberries instead of fresh and that worked out great.
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