“Everyone calls this ‘Christmas Bread’ and insists I make it often. We like it warm with butter or served cool with cream cheese. A loaf of this always delights any recipient.” Marilou Robinson - Portland, OR
Our town is the hub of all the area's large cranberry bogs, which are beautiful year-round. I've had this particular recipe for quite a while and have modified it over the years. These muffins are my husband's favorite, and my friends like it, too. It's a typical, hearty New England muffin!
Cranberry Bread is a natural coming from Oregon, a state famous for its cranberries.
And each fall my husband and I go out and scrounge around picking up the walnuts for this delicious bread.
A lady was presenting this bread at a food fair when I had the "nerve" to ask her for the recipe. She obliged, and it's been a steady item in our menu ever since.
But not just at Thanksgiving—heavens, no! I freeze the berries and have a ready supply all year long.
These nice, light muffins, studded with cranberries, have a splash of orange flavor. They're so simple to fix, my husband and I enjoy one for breakfast almost every morning. —Sara Eichenlaub, Burlington, Ontario
“I’ve collected recipes for years,” explains Janet Singleton in Bellevue, Ohio. “This tart and tasty quick bread has always been a favorite with friends and family.”
TIP: FREEZE EXTRA LOAVES TO KEEP ON HAND OR WRAP IN COLORED CELLOPHANE AND RAFFIA FOR PERFECT FALL HOSTESS GIFTS!
These are delicious, beautiful muffins. I serve them during the holidays or anytime cranberries are available. The leftovers always make good breakfast treats. Through the years I've tried many cranberry recipes for bread and muffins, but this remains my family's all-time favorite!
I concocted this colorful bread for a Christmas tea buffet. The lemony loaves received so many compliments that I now often give this bread, as well as the recipe and a tea mix, to my friends as Christmas gifts.