Easy Cranberry Bread With Sour Cream and Orange Juice
Sort by: Most Helpful
Most Helpful Most Positive Least Positive Newest
02/25/2014
My family loves quick breads and this recipe was a huge hit. I had many bags of cranberries in the freezer and used one of them in this recipe. I just added the 2 cups to the batter in the frozen state. I baked them in four (6 x 3 1/2) small loaf pans rather than one big pan. This loaf is moist and packed with flavor. I found that this is a very good loaf to freeze and it thaws nicely. I will be making this one again.
03/07/2014
Like it claims, this is very moist. Yum! Used frozen cranberries which works fine. The way the ingredients are combined per direction s is a bit different from the average quick bread, but I followed directions with no problems. I did lightly dice my mandarin oranges. Note that I used my largest loaf pan and there was too much batter for it. It was right to top and was fearful it would poof and go all over my oven. So I ladeled out some and put in a prepared small loaf pan. My cooking time for both was longer than stated, so just keep an eye on it. Tastes amazing!
12/02/2015
I made it exactly as the recipe says and it turned out delicious! So moist, a little tart from the cranberries, and super sweet from the mandarin oranges and sugar! I will definitely make them again!!
12/31/2013
Eventhough I have my favorite cranberry bread recipe, I tried this one. 'Never used orange extract before & trying to get fruit in the children, I went for it. :) 1 3/4c sugar seemed like a lot of sugar - more like the amount for a cake, or two loaves. Yes, I admit it, I reduced it to one cup. I stopped myself from other changes except for oven temperature. Oh, I didn't do the fruit & sugar topping thing. Oh, & I only had a cup & a half cranberries. Hey, it's all I had that were useable! :D Oh, yikes :D, I changed the directions: Creamed the butter & sugar, added the eggs. Combined the milk & sour cream (which I think could be subbed for buttermilk it would seem). Added the extracts to the milk mixture then added that to the combined dry ingredients. Folded in the berries & oranges. 9x5 loaf pan, 350 the whole time, an hour ten. Sum up: Not as good as my regular cranberry loaf by carol. This one is a little dense & moist enough. A cup of sugar was fine. If I were to play with it, I'd probably increase liquid/fat & add another egg or baking soda/powder. It makes a big loaf. There aren't really enough oranges or cranberries (yes, I had half cup less). 'Should't be as fruity as fritcake, but more could be used for sure - at least in my opinion.
11/27/2013
I made this bread for Thanksgiving, and it was so good it didn't even make it through the day! Bursting with fresh flavor and super easy to make. Now I have to brave the store for a second batch of ingredients!
11/23/2014
Yum. I substituted orange juice instead of milk and also yogurt instead of sour cream!
12/26/2013
Very moist and flavorful bread! Although I did sub yogurt for sour cream I don't think it altered texture or flavor too much. Also, this is the first cranberry bread recipe with the berries scattered on top with sugar sprinkle and that really made it taste over the top! Thinking I'll toss other c'berry bread recs and stick to this one, so thanks for the post zeta724
10/12/2013
Moist, flavourful used fresh oranges not mandarin
02/27/2014
This bread is delicious! It certainly took longer to cook than the recipe stated though. Mine was in for well over an hour. I didn't like how the recipe called for this to be mixed together. My batter turned out lumpy after mixing melted butter with dry ingredients. Next time I will combine ingredients in a manner I am more familiar with. Overall this bread was awesome. I will be preparing it for a church function next month.
11/02/2018
Loved it shared the recipe with my friend
12/15/2019
This is absolutely best cranberry bread recipe I have ever tried. I did not have enough milk, so I have used butter milk and it turned out beautifully. I have also used clementine pieces instead of canned fruit. Winner!
01/27/2020
Used dried cranberries. Cooked for 110 mins! Tasty
11/24/2019
Just finished my second batch of this bread. It is fantastic. Followed the recipe exactly the first time and my kid was asking about when we would make it again before it was even gone.
10/19/2020
Absolutely the best!
12/04/2020
The first time I baked it, I followed the directions precisely. It sprang back when I touched it, but was still undercooked in the center. The outside was amazing though. So, today I made mini loaves as gifts. It was well baked but absolutely miserable to get out of the pans, though I greased them very well. My best advice; cut up the mandarins into smaller bits so it can hold together better, crans too. Beyond the challenges, it is a tasty mix and I will keep trying til I get it just right!
12/06/2020
Used a glass pan so let it bake at 25 degrees cooler than what recipe calls for. Also extended the time; bread took about 1 hour 20 minutes. Came out delicious and super moist!
01/12/2020
I find making any kind of cranberry orange bread to be a bit disappointing. They never quite come out the way I want them to, but I really liked this recipe. It was moist and delicious and a hit with everyone who tried it.
12/09/2019
Made it into mini loaves as gift
01/03/2020
This cake is so moist & delicious ?that I've made it for Thanksgiving / Christmas..everyone loved it?. I cut my cranberries/ Mandarin oranges in half & pushed them down into the cake mix this way every bite that I took had orange & cranberry in it.....This will be on my baking list for the holidays to come
01/05/2020
Fabulous Yummy no words - family just love this Thank you
10/16/2021
This was delicious and took a minimum of effort. I used dried cranberries and it was great. Will be making this again soon.
10/24/2021
Loved it and I am a marginal baker. Didn't have any mandarins or oranges so doubled up with fresh cranberries. Think it was the sour cream that made it so moist and the sugared berry topping made it almost sinful. Also easy!
11/01/2020
This recipe is better as muffins. It will be a keeper
02/04/2021
This is delicious. I didn't have orange extract, but it was amazing without it. Will definitely make this again.
12/28/2018
Absolutely moist bread, just like it said. The BEST cranberry bread I have ever made!! And I have been making cranberry for over 25 years.
12/27/2021
Followed the recipe to the letter and ALL the cranberries floated to the top leaving only orange quick bread at the bottom. What a disappointment and what a waste of ingredients. This goes in my delete pile. sorry.
01/29/2021
This is the second time that I made this recipe. Everybody loves it and leftovers freeze well. I add 1/2 of semi sweet chocolate chips. The orange and chocolate combo is awesome. I agree that it takes longer to bake than the instructions say. But my nose tells me when it is almost done.
11/02/2020
I took the advice of others and cut the fresh cranberries and mandarin orange slices in half prior to stirring then into the dough. I put part of the dough in a standard size loaf pan and the rest into two mini loaf pans. It turned out perfectly. Next time I may use only mini loaf pans since they are great gift giving for the holidays.
12/14/2018
Overall very good with adjustments. The quantity and baking time on this definitely need to be adjusted. This makes a lot more than 1 loaf. I made one large and one small loaf. Baking time needs to increase to about an hour. Even my small loaf had to bake about 50 minutes. I made some minor changes to the recipe. I chopped my cranberries in my food processor. Next time, I will use the mandarin orange juice in place of some of the milk. I can't say as I followed the instructions to combine everything exactly. I mixed all the wet ingredients and dry ingredients separately and mixed together in my mixer. The mixing 'chopped' up the oranges so I didn't have large chunks.
12/03/2019
This was a good recipe--the hubby and daughter liked it too. Made recipe as written, BUT took into account other reviewers about baking time. Thought I had left in long enough, but center still slightly doughy--needed still more time in oven. Froze most for church social--used extra large loaf pan.
11/14/2021
I made the recipe as directed and used a large loaf pan. The pan was so full I was afraid it would run over while baking so put a sheet pan on the rack below. It did not run over but it also did not bake in the stated time. I baked it for 1 hour and 15 minutes before the top was no longer raw. The edges are not a beautiful golden brown. My oven temperature is accurate. The baking time in the recipe is way off.
12/05/2020
I added 1 cup of fine chopped pecans to the mix. baked in 2 loaf pans.
02/07/2021
This was moist and delicious! I made a few modifications. Used plain Greek yogurt for sour cream. Lemon extract instead of orange and orange zest. Worked well as muffins and mini loaves and the cooking time was about right. I would say a loaf pan would require more time. Expect a pretty thin batter.
01/18/2020
Despite all the liquids it was not moist. No oil means it dried out very quickly. Not that I like them very oily like at the grocery store. Not orange enough and fresh cranberries made it very tart even with all the sugar.
11/21/2019
I only gave 3 stars due to the directions being "off"
11/27/2019
Have made this for years and it is absolutely wonderful! Cook time though, is off. Need to cook around an hour. Very moist and delicious!
12/30/2021
I added the zest of 1 orange...delish!
12/12/2020
Best recipe ever! I did cut the sugar to one cup. The batter was lumpy. This did not hurt a thing
Source: https://www.allrecipes.com/recipe/231463/moist-cranberry-orange-bread/
Postar um comentário for "Easy Cranberry Bread With Sour Cream and Orange Juice"