Kelsey’s Favorite Cranberry Bread
Total TimePrep: 25 min. Bake: 55 min. + cooling
Makes1 loaf (12 slices)
I used raspberries instead of cranberries. Since they were very sour, I macerated them in a little sugar for a little while. Next time I will do it with dried cranberries or the ones that some for salads with almonds in it.
Absolutley love this recipe. Also great because you do not need a mixer to make.
This looked so good in the magazine that I had to make it. My son loved this bread and ate it every day. The streusel and glaze make this bread so delicious! I always make two loaves and freeze one.
The bread baked beautifully but was way too tart for my liking. Unfortunately no one would eat it. I thought it would be promising but it was not what I had expected it to be.
I made this today, and it was way too tart for any of us to eat. No offense to the one who posted this, but I won't be making this again.
used up all my leftover cranberrys after Thanksgiving
used up my cranberry chutney after Thanksgiving
Kind of disappointing. I thought with all of the positive reviews that this would be delicious, but it wasn't. the streusel topping didn't match the cranberry-orange flavor and the whole thing wasn't very good. Will not be making this again.
I first made this for my husband to take to a study group. I didn't have any fresh cranberries so I used dried, and it still turned out delicious. My only wish is that I saved an extra couple of slices before he left because when he came home the plate was bread and crumb free. :) He said it was gone within ten minutes, and they requested that he bring more to the next study group session!
Amazingly moist and flavorful. Everyone who has eaten it wants the recipe.I used fresh squeezed orange juice with lots of pulp. I'm glad I froze lots of fresh cranberries so that I can make this bread year round!