Reviewed: Nov. 16, 2009

I thought this bread was delicious, I did not add the orange zest didnt have any but the bread was delicious and moist, I gave a loaf to my inlaws and family. Will be making this again soon

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Nickey

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Reviewed: Nov. 14, 2009

Very good. I will make this again. Next time maybe I will add a handful of dried cranberries though.

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Nancy Morski

Home Town: Hamburg, New York, USA

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Reviewed: Nov. 13, 2009

I really liked the combination of tart cranberry with the pumpkin. I did change 2 ingredients-used fresh chopped cranberries sweetened with a little sugar or splenda and 2 eggs instead of egg substitute. Very moist and stays fresh for days.

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LindaK

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Raeford, North Carolina, USA

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Reviewed: Nov. 11, 2009

I used Nutriblend Pastry flour instead of white -1/2 c. Br Sugar Splenda (in place of reg sugar) -more Cinnamon (1 1/2 Tsp) -1/3 c unsweetened applesauce (in place of oil) -zest of 1 whole orange -2 1/2 c. chopped walnuts. The rest I kept the same. This recipe freezes REALLY well & my husband has told me it's a KEEPER - I think so too... You certainly don't have to add more nuts like I did, but it works for us. I've seen the applesauce sub for oil on this site and am grateful to eveyone who has made comments regarding it - it works fabulous.

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1stephanie

Cooking Level: Intermediate

Home Town: Vancouver, British Columbia, Canada

Living In: Calgary, Alberta, Canada

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Reviewed: Nov. 7, 2009

Great recipe! The only changes I made were to use 2 eggs instead of egg substitute, and sprinkle a little more walnuts on top.

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AstaSteel

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Reviewed: Oct. 1, 2009

Yummy, spicy bread. In hindsight, I think it would have benefited from dried cranberries in the mix too.

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schmoozan

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Reviewed: Apr. 27, 2009

I made this as muffins with a few small changes and they're great! I used 2 cups of flour and 1.5 cups rolled oats. I skipped the cloves and I used a splash of orange juice instead of orange zest. I also used 2 eggs instead of egg substitute. We'll definitely be making these again.

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Marianna

Home Town: Boise, Idaho, USA

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Reviewed: Jan. 30, 2009

I used the recipe with this changes:I used 2cups of whole wheat flour a 11/2 cups of white flour to increase the nutritional value, and made as muffins for about 22mins. It was moist and delicious, I took some to work and it disappeared, my daughters loved it as well. Thanks for posting this recipe.

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nigergirl

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Reviewed: Dec. 3, 2008

Love this recipe. Easy to make too! I did not use nuts as some friends are allergic. I used a little more cinnamon, cloves and orange zest. The zest of a medium orange work great. The flavors are great together! I've made this for 2 years and make loaves for gifts.

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TMEDAGLIA

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Reviewed: Dec. 1, 2008

The flavors were very good and intriguing. I definately thought it needed more pumpkin spices though. Also, I thought the texture was much too mushy, sort of like baked baby food puree. Next time I will use cranberrys instead of sauce and mix the nuts into the batter as well.

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Mikala

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Morgantown, West Virginia, USA

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Reviewed: Nov. 22, 2008

This was fun to make, and it was nice to use up the whole cranberry sauce can! I brought them into work in as a cake (a very full 10x15 - 30 min) with a bit of cream cheese frosting. In all honesty, the greenish-red color put people off. If I make it again, I'd use red food coloring. The people that tried it liked how moist it was and the flavor combo. Thanks for the recipe JJohn32!

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Katy

Cooking Level: Intermediate

Living In: Madison, Wisconsin, USA

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Reviewed: Nov. 22, 2008

I thought this was great. My husband accidentally bought whole cranberry sauce and so I looked for a recipe for it. This is fabulous. Everyone that has tried it loves it. Now it has become a tradition the past two years and I'm sure will continue.

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MELINIBETH

Cooking Level: Expert

Living In: Bennington, Vermont, USA

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Reviewed: Nov. 20, 2008

Thanks alot. Lovely combination of flavours. Really do appreciate the rich colour & texture, (in my culture, light coloured = undercooked). Also recipe easily lends itself to personal variations, although original is quite good.

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Macafouchette

Cooking Level: Intermediate

Living In: Tunapuna, Tunapuna-Piarco, Trinidad And Tobago

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Reviewed: Nov. 13, 2008

Amazing bread! I used leftover homemade cranberry sauce for this and I didn't find the color to be strange at all (like some reviewers stated). Moist and perfect and incredibly healthy!!! No changes necessary!

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Muffinmom

Cooking Level: Expert

Living In: Syracuse, New York, USA

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Reviewed: Oct. 23, 2008

Kind of blah. I used 2 eggs and added 1/4 cup more sugar. The texture was also a little weird.

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ZOINKS

Cooking Level: Beginning

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Reviewed: Oct. 19, 2008

I used applesauce and plenty moist. Press chopped nuts down a little before baking. could use only 3/4 c. of sugar.

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Deanna

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Reviewed: Oct. 1, 2008

I've used this recipe at least 3 times now. Pretty tasty, not perfect, but tasty. 1 cup of egg substitute is about 4 large actual eggs. This last time I used lemon zest rather than orange zest, which smelled pretty good prior to baking, but I couldn't taste it afterwards (neither can I of the orange zest). Once I had put actual orange bits in the bread but I didn't like the texture. I think I'll put 4x the called for orange zest next time, just to try. I like mine to be rather cinnamonny, but even after I dump probably 4x the called for, I still can't taste as much cinnamon as I'd like. :/ The pumpkin and cranberry flavor is good though, so I'm happy.

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o3

Cooking Level: Beginning

Living In: Tempe, Arizona, USA

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Reviewed: Sep. 30, 2008

It was very tasty. I followed the suggestions of using an extra 1/2 cup of brown sugar and 2 eggs instead of the substitute. I also added a little ground ginger and nutmeg. I didn't have the walnuts so last min I threw some dried cranberries and white chocolate chips into the batter(happened to have them on hand) and it was very pretty and delicious.

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Allyniki

Cooking Level: Intermediate

Home Town: Duluth, Georgia, USA

Living In: Saint Petersburg, Florida, USA

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Reviewed: Sep. 25, 2008

Great recipe, very moist. The second time I made it I mixed 1/2 cup of chopped walnuts in the batter and baked it in 13x9 pan and topped with cream cheese frosting.

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Alane Gross

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Reviewed: Jan. 17, 2008

Made this bread today with my son...we all loved it!!! I was skeptical when I added the can of cranberry sauce but this bread was wonderful and moist!!

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