Reviewed: Mar. 24, 2012

Very moist and done on the inside without the outside getting hard. I left out the orange juice. Doubled the craberries, but still seemed to need more. Also, all the cranberries seemed to cook into the top...will have to experiment to solve that problem.

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Reviewer:

smileehart

Reviewed: Feb. 7, 2012

I love this recipe. I use spelt flour and 3/4 cup agave instead of white sugar to make it a little more healthier. I also omit the orange juice. The bread is very flavorful without the orange juice.

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Reviewer:

jillian

Reviewed: Jan. 26, 2012

Very good bread. My pans were smaller so it took longer to cook, but a little foil tented over the top kept them from over browning and they were great!

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Reviewer:

Celeste

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Cooking Level: Expert

Home Town: Saint Helena, California, USA

Living In: Santa Rosa, California, USA

Reviewed: Dec. 30, 2011

Thank you so much for the recipe! It's been over a year now that I bake this bread regularly.

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Reviewer:

starter

Reviewed: Dec. 20, 2011

This is the BEST pumpkin bread recipe!!! It is perfect, as is, but add some nuts for your nutlovers & it is good that way too!

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Reviewer:

Krista W

Cooking Level: Intermediate

Living In: Brush Prairie, Washington, USA

Reviewed: Dec. 19, 2011

Exceptionally moist and delicious pumpkin bread! I used very large organic cranberries and I wished I had used more than the 1 cup the recipe calls for. Also, mine took a good 70 minutes to cook and my oven usually runs hot. Very good recipe!

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Reviewer:

Mi Being Mi

Cooking Level: Intermediate

Home Town: Alma, Michigan, USA

Living In: Topeka, Kansas, USA

Reviewed: Dec. 8, 2011

Very good and moist and the whole cranberries were great. I did what some of the other reviewers did and used 1/2 oil, 1/2 applesauce. I also doubled the cranberries and left them whole. It took 5-10 minutes longer to cook, so I would recommend putting foil on top the last 15 minutes to keep from getting too brown. I also made up the spice mix using 4 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. ginger, 1/2 tsp. cloves, all ground. This will give you enough to use in this recipe with a little left over. I used parchment paper in the bottom to help it come out easier. I gave some to a friend and her husband ate it all up before she could even taste it!

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Reviewer:

GFRD

Reviewed: Dec. 5, 2011

Great basic recipe. I made it healthier with 1/2 whole wheat 1/2 regular flour, 1/2 cup packed brown sugar 2 cups white sugar, 1/4 cup oil 3/4 cup apple sauce. I also added extra cranberries and thinly sliced a granny smith apple. It was so moist no one could tell it was a healthy version!

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Reviewer:

jodee

Cooking Level: Intermediate

Home Town: Barre, Vermont, USA

Living In: Greensboro, North Carolina, USA

Reviewed: Dec. 1, 2011

I made this yesterday and it is WONDERFUL! I did make a few changes: Used self-rising flour instead of AP and left out the soda and cut the salt to 3/4 tsp. I used 1-1/2 cups each of sugar and brown sugar. Used 3/4 cups each of OJ and vegetable oil. Increased frozen cranberries to 2 cups and simply rinsed and let drain--used them whole. Also added some orange zest and 1/2 cup chopped pecans. Baked 65 minutes which was perfect; then set pans on a cooling rack. When cool the loaves came out of the pans easily. With the changes the recipe made 2 substantial loaves in 9x5 loaf pans. Rave reviews!! I am making 2 more loaves today. I love this bread and only wish I had bought even more at Thanksgiving for the freezer!

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