Comments on: Cranberry Bread/Cake

By: ambj73

ambj73 — Tue, 08 Nov 2011 13:37:51 +0000

Made this last night because we had some cranberries I wasn’t sure what to do with; this is AMAZING!!!! It makes me want to go buy more cranberries. I did chop some of the larger ones in half, but left a lot whole and I’m sure it would have been fine anyway. It is just enough sweet and a touch of tart here and there, perfect with tea or coffee. As I made it, the batter was so simple, I almost wondered “how good can it really be?” It exceeded my expectations for sure. Oh and I halved the recipe easily, because I didn’t have quite enough cranberries for a full recipe and I’m glad I did (vs. trying to stretch what I had in the full recipe). It may almost seem cranberry heavy when you add them, but it’s perfect, really. =) Almond extract all the way for me, it also added that perfect touch. My 4 year old loved this too. Hubby admitted it was good, but for him, the tart was more intense than for me or our son. Oh well, more for us!

By: mslaura022

mslaura022 — Sun, 27 Mar 2011 17:24:36 +0000

Incredible! The tart cranberries are balanced by the sweetness of vanilla and toasted nuts. Frozen cranberries can be used, just to be sure to thaw first as the cold will make the batter stiff and difficult to spread. This will be one of my go-to recipes for years to come!

By: kathyingreendale

kathyingreendale — Fri, 19 Nov 2010 13:01:07 +0000

This recipe sounds delicious. I’m torn between using vanilla or almond extract. This is going to be a great treat to take to work.