Reviewed: Apr. 28, 2012

Very good bread! I followed the advice of others and used 2 eggs instead of the egg substitute. I also added an additional 3/4 cup of brown sugar. Came out great!

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Reviewer:

Candice

Reviewed: Mar. 31, 2012

Fabulous! I was worried about the egg substitute, not sure if a prepared powdered replacement would be good, but went with a few people that gave advice and used Egg Beaters. My bread came out wonderful. I did make one small loaf out of the batch minus the zest and walnuts because of one kid in the house. But added the complete amount of zest and walnuts to the rest of the batch...well I added more walnuts then stated for the top of the bread to make a great presentation and hmmmmm the bread was wonderful. It's a total keeper. Being able to use up lingering cans of things bought for Thanksgiving and Christmas on a rainy day...was perfect! I think I prefer this bread well over a plain pumpkin....don't get me wrong, that's good too, but this was great. It was moist, flavorful and gave that nice bite of citrus right at the end. And the aromatic of it baking in the kitchen made the whole house smell nice too. Thumbs up!

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Reviewer:

mis7up

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Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Jan. 14, 2012

Moist, flavorful, and delicious!! Super simple to make. This bread freezes well, too. Great for gift giving.

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Reviewer:

Michelle

Cooking Level: Expert

Reviewed: Dec. 23, 2011

I just couldn't taste the cranberries enough, and the over-all flavor was a bit blan for me. So, in my second batch I boiled 2cups of cranberries in 1 cup of sugar and 1tsp of cinnamon for 5 mins. then added it to the mixture Much better!

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Reviewer:

onepinkdress

Reviewed: Oct. 27, 2011

Delicious! I baked it in an oblong cake pan instead of loaf pans. We loved it!

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Reviewer:

bmatheson

Cooking Level: Intermediate

Home Town: Shelley, Idaho, USA

Living In: Layton, Utah, USA

Reviewed: Mar. 23, 2011

I made this bread for my Mother over the holidays, and she LOVED it! The cranberry and pumpkin really go well together. Plus, it was very moist. I will definitely make this recipe again - thanks! :)

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Reviewer:

KEKLEI

Cooking Level: Expert

Home Town: Cary, North Carolina, USA

Reviewed: Dec. 30, 2010

Moist and flavorful! I'll be making this one again!

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Reviewer:

Foody

Cooking Level: Intermediate

Reviewed: Dec. 22, 2010

Delicious bread! Used orange juice because we did not have any oranges to zest. Would recommend using nuts or other topper in the future, the bread is a a bit dry/uniform otherwise. I would definitely make it again, though.

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Reviewer:

Lindsey740

Cooking Level: Intermediate

Reviewed: Dec. 12, 2010

I made this into two coffeecakes. Take one to the office and the other for your family! I used jellied cranberry sauce instead of whole because that's what I had on hand. I also ground a WHOLE orange in my food processor and put half of it in the batter/saved half for the struesel. Added 1 c white sugar and 1 more tsp cinnamon to batter. Streusel: 1c trail mix(mine had almonds, raisins, dates, oatmeal), 1/2 c oatmeal, 1/2 c flour, 1/2 c white sugar, 1tsp cinnamon, 1/2 ground orange, and a little over 1/3 c butter-spin it all in the food processor and then divide evenly between the two cakes. Baked in a 9x9 AND a 7x10 pan. You'l LOVE the addition of the orange! Someone gave me several cans of the jellied sauce and our family really doesn't care for it but this was AWESOME!

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Reviewer:

Michelle from Iowa

Cooking Level: Expert

Reviewed: Nov. 21, 2010

Huge hit with my kids! They cut into one I had made for a neighbor when they finished their own! Substituted apple sauce for all the oil, added craisins to the batter and top (along with the walnuts). Added more cinnamon in my second batch. Modified slightly for elevation - less sugar and baking soda/power, a little more flour and apple sauce - very impressed with the rise and moistness. Next time I'm going to add chocolate chips.

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