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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 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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