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Cranberry-Nut Bread

Cranberry-Nut Bread recipe
photo by:kraft
This easy quick bread is flavored with orange juice and laced with fresh cranberries and walnuts. An easy icing is drizzled over the baked loaf.
time
prep:
10 min
total:
2 hr 10 min
servings
total:
16 servings
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posted:
12/23/2006
Taste delicious and is very colorful. Comes out picture .
posted:
11/4/2006
I found several problems with this recipe. (1) Why use margarine with hydrogenated fats? (2) Again, why use an "egg product" with additives? I like my quick breads to be moist, with a tender crumb--not so here. I went back to my old favorite version which uses a can of whole cranberry sauce and 4 whole eggs for 2 loaves. So, how to achieve a moister bread: (1)use safflower oil, probably 1/3 cup; (2) switch to egg whites and increase to equiv. of 2 eggs--that is 4 egg whites; (3)cut back or cut out the oj, and use orange flavoring and increase grated orange rind to 1 Tblsp.; (4) try adding either 1/2 can of canned cranberry sauce or applesauce and toss in a 1/2 golden raisins to round out the flavor. All in all, Kraft, it's back to the test kitchens with this recipe for something that TASTES as good as it is good for you. You've created so many other great breads--you can do it for this one too!
posted:
1/30/2006
I'd make again with my changes. 1) freeze cranberries before cutting, much easier to cut; 2) put cut cranberries into a bowl with enough confectionate sugar just to cover, let stand in the refrigerator for at least an hour; 3) put a 1/4 cup of dry sherry in the mix, helps with the moisture problem.
posted:
12/7/2005
A bit dry.
posted:
11/26/2005
I made this for our Thanksgiving dinner this year. It tasted good with the orange juice and cranberry flavors, but very dry and crumbly. It fell apart when I sliced it to serve it.
posted:
2/8/2005
Was easy enough to do and everyone that tried it also enjoyed it.
posted:
1/26/2005
delicious I will certianly make it again
posted:
10/13/2004
posted:
1/21/2004
I used sweetened dried cranberries instead of the raw, and pure orange flavoring instead of the zest, (about 1 tsp full), and everyone loved it. I found if I wrapped it in Saran wrap while a little warm, the crust was very tender. It freezes very well.
posted:
1/10/2004
I love Cranberry bread and wanted to try your recipe, I tried it and it was great. I made some loaves for the women I work with and they all loved it even the two who are not especailly fond of Cranberry bread.
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