"A deliciously moist and tangy cranberry pumpkin bread." — JJOHN32
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3 1/2 cups
packed brown sugar
1 (16 ounce) can
whole cranberry sauce
1 (15 ounce) can
If you add one more cup of sugar, plus more cinnamin it will taste great. The first batch I made was not sweet enough for my family or friends, but when I added the extra sugar and cinnamin it was WONDERFUL!!!!
My family thought it was just ok and that we have had better.
Fabulous!!! I also added an extra 1/2 cup of brown sugar and used 2 large eggs instead of the egg substitute. I baked in a 9x13 pan - so I could cut into bars and freeze for lunchbox goodies!!....but would have been fab as a sort of sheet cake with a cream cheese icing - will try that next time!!
I substituted the applesauce for the oil and used dried cranberries instead of canned cranberry sauce because I had them. I wouldn't suggest doing the latter. I think it cut a little down on the sweetness. Overall it's a tasty bread; I think it'd be even better if I'd used the sauce. Also, the walnuts don't stay on the top very well when you try and cut the bread, so I'd suggest either punshing them down before baking or simply mixing them in the batter.
I cooked this as muffins for 25 min.
My 13 year old daughter kept asking me to make more. A permanent addition.
This recipes tasted fine but we've had better and the color wasn't very pretty. But I did like the ingredient combination
This was a real hit! It's even better the next day and was great toasted, as well.
* Percent Daily Values are based on a 2,000 calorie diet.
Cranberry Pumpkin Bread
Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories from Fat: 44
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