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.

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.

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!

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.

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.

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!

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

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

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.

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.

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.

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!!

Bread came out moist and with a nice texture, but the flavors are way too overpowering, esp. the orange zest; I would omit that completely. It doesn't need it. This recipe isn't for me. Sorry.

Moist and good, but I needed something more. Next time I make it, I'm going to use more cranberries (dried) for some extra kick.

Just OK. I would prefer a much more tart bread. Wish I had added chopped cranberries.

I made this incredibly aromatic and delicious bread with the few changes noted in other reviews: applesauce instead of oil, 1/2c more brown sugar, and 1tsp of each cinnamon, cloves, nutmeg. This is going to become a family favorite and fall tradition in my home.