Reviewed: Nov. 19, 2009

I actually changed this recipe to make it healthy. I substituted one cup of flour with whole-wheat flour and the rest I used organic brown rice flour. I subbed applesauce for the oil, and splenda for the sugar, real pumpkin for half of the pumpkin, and fresh cranberries. It came out super delicious for a healthy bread!!

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sweetcakes_1004

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Reviewed: Nov. 17, 2009

Holy Smokes! Addictive. Halved the recipe and also subbed 1/2 whole wheat flour, and added 1/2 tsp soda to help give it a bit of lift. Used the dried cranberries and I don't have a problem at all with the end result. Baked it in 8" square pan (couldn't find my loaf pan - how do these things happen?) and it turned out just fine - baked approx. 35 minutes. Five stars and two enthusiastic thumbs up!

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eatyourveggies1

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Reviewed: Nov. 16, 2009

Excellent. Just the right combination of flavors. Like others, I used fresh cranberries instead of dried, and doubled the amount (one whole cup per loaf). The berries softened and burst while baking, keeping the bread moist but not overly so. I also used a combination of black walnut and hickory nuts, which worked very nicely. Some notes: This was just a bit sweet for my taste, so I'll use 1/5 less sugar next time. Watch your cook time (mine was done in less than 45 minutes). Make extra--this appeals on both the plate and the palate.

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Mike T.

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Reviewed: Nov. 9, 2009

I made this without the walnuts. It was really tasty, but didn't expand as much as I thought it would. I might add a bit more baking powder next time so it's a little less dense.

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Heidi

Cooking Level: Intermediate

Home Town: Madison, Wisconsin, USA

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Reviewed: Oct. 27, 2009

The bread itself is good, but I don't like it with the dried cranberries. It'd be better with fresh cranberries. Or, I should have softened them in warm water first.

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MALWILHIST

Cooking Level: Intermediate

Home Town: Kaukauna, Wisconsin, USA

Living In: Libertyville, Illinois, USA

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Reviewed: Oct. 24, 2009

I made this tonight- and I am an expert baker as well as have a husband who is a retired MASTER CHEF...we have VERY high standards...I used a stone-wear pampered chef 4 mini loaf pan and baked on 350 for 50 minutes using convection oven... also substituted raw turbinado sugar for the white sugar (same amount) and instead of pumpkin pie spice I used cinnamon, nutmeg, ginger and allspice-and instead of cranberries I used 2 cups of Dried pitted tart montmorency cherries and chopped pecans in lieu of walnuts-lastly I sprinkled turbinado sugar on the tops of the batter of each loaf before baking...my husband who is NOT a huge eater- devoured an entire mini loaf before they were removed from the pans to the cooling racks- that says IT ALL... this is a great base recipe and I will be using it over and over again- with dried cranberries and other ingredients- will also be gifting mini loaves of this FOR SURE!

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jill

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Reviewed: Oct. 22, 2009

My family LOVES this recipe! I always have to double it because everything is eaten within a couple of days! I cut the sugar in half and use frozen cranberries, but you really can't taste the difference. Most of the time, I will add frozen blueberries in addition to cranberries (~ 1-2 cups). This just adds to the moistness and flavor of the bread. This recipe is definitely a keeper!

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LizaRose

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Reviewed: Oct. 12, 2009

So the first time I made this I was so excited since the idea of the cranberries, spices and pumpkin smelled and sounded so good BUT it was a total flop! I subed the dried crans for fresh, since I had some I wanted to use up and upped the sugar a little and decreased the liquid...I got a mushy bread. I didn't give up and tried it again, following the recipe and got a perfect loaf that was WONDERFUL. This is a keeper!

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MamaMia72

Cooking Level: Intermediate

Living In: Milwaukie, Oregon, USA

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Reviewed: Aug. 31, 2009

I've had better. I did try half applesauce half oil which others warned against so the rubberlike texture was my fault. I also used half the sugar which I would not reccomend especially if you use fresh wild cranberries. So overall not so great, I would try a different recipe next time, one that I can substitute some of the oil since that is my preference.

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tsbourne

Home Town: North Pole, Alaska, USA

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Reviewed: Jun. 27, 2009

Very nice tea time or breakfast bread! Followed the directions exactly,and it turned out well. I did have to extend the baking time by 8 min, but that may be my oven...

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KIRSTIN243

Cooking Level: Intermediate

Living In: Charleston, South Carolina, USA

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Reviewed: May 21, 2009

I am not a baker, but this one turned out! It was moist and not too sweet. I read the other reviews and decided to make one loaf in a 9X5 pan and cook it for 1 hour and 30 minutes. It turned out to be just right. I did add the foil over the top after about 1 hour. I also switched the cranberries out for raisins so it would be less seasonal and did 1 1/2 cups of white sugar and 1/2 cup of brown sugar. It worked so well I would make it again and again!

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luckylady

Cooking Level: Expert

Home Town: Dallas, Texas, USA

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Reviewed: Dec. 27, 2008

Great quick bread-not too sweet and very moist.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 2, 2008

This bread is really good. After making it once, I reduced the sugar to 1.5 cups for the next batch, didn't add cranberries, substituted pecans, used a flax meal egg substitute, and it still tastes delicious.

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Donna R.

Cooking Level: Intermediate

Home Town: Lyons, Colorado, USA

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Reviewed: Nov. 27, 2008

What a great anytime snack! My 3rd batch is in the oven now and it's definately going into my recipe arsenal. I added an extra egg and didn't use the nuts.

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plastichorse3

Cooking Level: Intermediate

Home Town: Ocala, Florida, USA

Living In: Gainesville, Florida, USA

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Reviewed: Nov. 27, 2008

Delicious!!!! Very moist and satisfying. The mellow pumpkin flavor was a perfect complement to the tart cranberries. I ommitted the nuts and doubled the cranberries ( I used fresh) for 4 mini loaves. Great recipe!

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Demi

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Reviewed: Nov. 23, 2008

my family loves this bread, i sub half the flour for whole wheat,and half the sugar for splenda, can't tell the difference, and instead of nuts, due to allergies in the family, i use a diced up granny smith apple. Delicious. makes to be great muffins also.

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Kim Johnson

Home Town: Vicksburg, Michigan, USA

Living In: Kalamazoo, Michigan, USA

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Reviewed: Nov. 15, 2008

I always have dried cranberries on hand so when I was looking for a pumpkin bread recipe this one caught my eye. I wasn't disappointed. This makes a very dense, flavorful loaf. As this recipe yields less batter than many others, I believe I will use smaller pans (8-1/2" X 4") the next time. I like a nice tall loaf! I would be really careful substituting applesauce for oil in this recipe. For a tea bread, it really is fairly low fat to begin with.

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Emma

Cooking Level: Expert

Home Town: Kansas City, Missouri, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 10, 2008

This is DELICIOUS! I will be making this for Thanksgiving and for Christmas presents. I cut back on the oil without substituting applesauce (only because I didn't have any) and it still turned out fine. I used whole cranberries that were previously frozen and after an hour there was still a little batter goop near the berries so I microwaved each loaf for a couple minutes to help cook the goops. I definately recommend making this in double batches as you most likely have a loaf eaten before the oven even has time to cool.

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Eileen

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Reviewed: Sep. 29, 2008

This bread had a wonderful texture, no where near a fruit cake texture that was mentioned before. I did add pecans like other cooks have, and I used dried cranberries, but I boiled them first in water so they were back to a soft texture. I made mini loaves, and gave 2 away, and kept two. The kids loved it, as did the people that recieved the ones I gave away. Very good recipe - perfect for fall.

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tearsfromleslie

Cooking Level: Expert

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Reviewed: Sep. 21, 2008

I made this bread to share with family/friends. Everyone loved it. I thought it was a little thick/heavy but it tasted wonderful. Thank you.

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crispy

Cooking Level: Intermediate

Living In: Harrisburg, Pennsylvania, USA

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Pumpkin Cranberry Bread

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