I make pumpkin cranberry breads every year, and when I saw this recipe, I had to try it. I love orange. This recipe is great. I doubled the recipe and made six mini loaves. They stayed in the oven for about 35 minutes. I use frozen cranberries that I buy fresh and then throw in the freezer. I do wish I added a bit of vanilla to the batter. But I didn’t want to detract from the orange flavor. I did make a glaze with vanilla and orange juice and powdered sugar. This has less sugar and no oil like the pumpkin breads. So I feel like this is a bit healthier! I am going to freeze 3 of them for Christmas. I am definitely putting this into the rotation! Yum!