Cranberry bread from The Silver Palate Cookbook (page 250) by Julee Rosso and Sheila Lukins

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • kimberly_6sbqzl on March 27, 2026

    When I made it it turned out dry. Best when buttered.

  • fultre on December 10, 2023

    This is a nice bread, and so beautiful with the pops of bright red from fresh cranberries. It is on the tart side; would add a bit more sugar next time. Used whole cranberries and it still sliced easily. I would’ve liked more orange flavor, partly my fault as I was short on orange juice and had to supplement with apple. Also added a generous 1/4 tsp Fiori di Sicilia; will plan for l 1/2-3/4 tsp next time.

  • anya_sf on November 23, 2023

    WIth just 1/2 cup sugar, I worried this bread would be too tart, since similar recipes call for 3/4-1 cup, but the lightly sweet-tart flavor was very enjoyable. Eaten the day after baking, it was good both plain and lightly toasted with butter, as suggested. I roughly chopped the cranberries to make slicing easier. My bread took 15 min longer to bake, maybe because the cranberries were frozen.

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