Comments on: Cranberry Orange Bread

By: Anonymous

Anonymous — Mon, 14 Apr 2025 15:08:31 +0000

By: Anonymous

Anonymous — Sat, 04 Jan 2025 01:44:21 +0000

By: Sharon Orfaly

Sharon Orfaly — Sat, 28 Dec 2024 15:47:26 +0000

Made this for Christmas and it was a huge hit! I didn’t even think it was something my family would eat, but they devoted it! Went to make it again and since I couldn’t find fresh cranberries I used frozen. Found that the bread didn’t cook where the cranberries were. Might try defrosting next time.

By: Shereen Dunkle

Shereen Dunkle — Fri, 27 Dec 2024 15:59:58 +0000

I haven’t had cranberry orange bread since my Mom passed away. She used to make it every holiday season. This tasted just like it and brought back so many memories. Thank you for the delicious recipe, it has just enough sweetness, is super moist and filled my heart.

By: Mandy

Mandy — Thu, 12 Dec 2024 02:25:58 +0000

What would be the best way to “package” this bread? I want to make a few loaves and give as Christmas presents to my friends. Thank you

By: A

Mon, 09 Dec 2024 10:22:16 +0000

This cranberry loaf was amazing!

By: Angie

Angie — Mon, 02 Dec 2024 04:25:54 +0000

I’ve been making this for several years. It’s insanely delicious and frequently requested by my non-vegan friends and family. I use fresh cranberries and flax eggs and cover with a towel until the next day—and always make two loaves at a time. Absolutely a winner.

By: Colleen Marble

Colleen Marble — Wed, 27 Nov 2024 19:47:30 +0000

It’s delicious hot out of the oven. I can’t imagine how much better it will be tomorrow! I made this for Thanksgiving. I’m hosting, but everyone’s bringing family favorites, and 75% of the menu is not gluten free, so I can’t eat it. So I’m making a few things just for me! I made this recipe with GF all-purpose flour, and it turned out very well. Made a half recipe since it’s just for me, but I did use the whole egg. The half recipe cooked up beautifully in a glass pie dish in 25 minutes. It will be my breakfast treat for the next few days while everyone is eating their pastries etc., and I will not be sharing! Thank you for another delicious recipe.

By: Anonymous

Anonymous — Tue, 26 Nov 2024 17:17:09 +0000

By: Homeschool Mom

Homeschool Mom — Mon, 04 Nov 2024 19:12:30 +0000

Longtime fan and gluten-free baker, here! I found Chocolate Covered Katie many, many years ago. We’ve been gluten/dairy/egg free due to allergies for around 11 years! I’m wondering if this recipe might be one of the earlier recipes posted. I have had tremendously good luck with recipes on this site and in the cookbooks. This one, however, when made with gluten-free oat flour wasn’t going to work with 2 cups flour. Perhaps they were two cups PACKED flour? I wish I had seen the gram weights listed earlier in the post before baking it, but I was only looking at the recipe card and didn’t see weights. I used 2 cups gluten-free oat flour (purchased oat flour, with the oil and flax egg options) and my batter was much thinner than cake or pancake batter. I poured it into a pan, popped it in the oven hesitantly, and then came to look for a video on the post. When I saw the texture of the dough in the video, I knew my gut instinct was right- there’s no way a super runny batter can bake into a loaf of bread. I ran back to the oven and pulled my pans out (an no-no, I’m sure, but they weren’t in there more than 2 minutes). I stirred an additional 1/2 cup oat flour in until the texture looked like a familiar gluten-free quick-bread texture and put them back in the oven. I dutifully (it was hard) waited until the next day to taste the bread. I cut straight into the middle to see whether the loaf cooked through- thankfully it was a great texture for vegan oat bread! The flavor is *amazing,* I was doubtful the orange would shine through, but it did. We all love it! If I make it again, I might try to remember to weigh how much oat flour I needed to use. Thanks so much for the addition of the video- I typically skip watching the videos, but this one was quite helpful!