Very moist and yummy!! The glaze is a bit sweet, but still good.

Thanks Blanch Whytsell for this recipe. I really liked it and have it none other then good things to say it. The bread came out moist and very, very tasty and the muffins, too (muffins = baked for 25 minutes and out of oven, 10 more minutes in the tins before go to wire rack to cool down). Changes made: I used 1/2 can of pumpkin puree (that's all I had) and completed the can with sour cream. I used walnuts in place of pecans, I use only 8 ounces of homemade cranberry sauce and 1 pack (12 ounces) of whole cranberries. Very, very good. Thanks and I will make it again. :-)

This bread was heavy, dense and rubbery

this is a great way to get rid of leftover cranberry sauce. I had leftover Blue Cranberry Sauce (from AR) that already had some spices in it. I did use the 2tsp pumpkin pie spice as stated in the recipe and it was well spiced, but if just using canned cransauce, and you like a spiced up bread, I would suggest maybe upping the spice a bit. Added some chopped fresh cranberries, and some tangerine zest. replaced all the oil with applesauce. This produces a very moist, heavy, dense bread which is not a bad thing, but if one likes a light delicate bread, I would not suggest using this recipe. the 65 minutes was spot on. At first, the bread seems bouncy or rubbery, but as it sets, it becomes moist and that rubbery texture disappears. Thanks for a great way to use up some thanksgiving leftovers!

I have been searching for this recipe, it is THAT good! Thank you for posting it.