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Showing 1-3 of 3
on July 09, 2006
I also made this into muffins and they turned out perfect texture, nice orangy color and exciting flavor combination. I actually liked the flavors so much, I might double the orange rind, ginger and pecans next time.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 21, 2006
Made this into muffins as a loaf of bread would only wind up with half it going to waste. This way I can freeze the muffins and take a couple out whenever we want something like this with our morning coffee. These have a nice tang from the cranberry, and perfect touch with the crystalized ginger and pecans I used. Thank you for this easy and tasty bread.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 08, 2005
i've made this twice. the first time it looked like it was done, bus as it cooled it cracked in the center and the botton was uncooked. the second time i used 2 loaf pans, divided the batter, and cooked for 45 minutes, they came out fine. great sweet taste, the cranberries are wonderful in this recipe.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (136 g)
Servings Per Recipe: 8