Reviewed: Nov. 24, 2009

awesome recipe! I would add more cranberries next time.

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Reviewed: Nov. 21, 2009

Very good recipe. I used fresh cranberries, but I didn't chop them. I used them whole by mistake. Didn't affect the recipe.

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Ann

Cooking Level: Beginning

Living In: Big Bear City, California, USA

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Reviewed: Nov. 18, 2009

This bread was so lightly flavored, just the right amount of pumpkin my husband who claims he can't stand pumpkin in any ways tore it up i changed to pecans and added an extra cup of cranberries also i used apple pie spice to give it abit more flavor. I love heavy doughy breads and this one fit that bill haha. Thank for a great recipe using pumpkin I will be making this again. Hello to new traditions yay.

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Kay

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

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Reviewed: Nov. 2, 2009

The bread is GREAT!! I didn't have an orange to add the zest and didn't add the nuts (my kids don't like them) but this still tasted amazing. I just put the cranberry's in whole and added extra ones. This recipe is a keeper!

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hgrnquilts

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Reviewed: Aug. 24, 2009

This bread was a huge hit with my husband-he ate the whole loaf in 2 days! It is moist and very flavorful.

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Sara

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Reviewed: May 29, 2009

This was delicious and so moist. I made an orange butter spread for it.

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Kathy

Cooking Level: Intermediate

Home Town: Evansville, Indiana, USA

Living In: Newburgh, Indiana, USA

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Reviewed: Feb. 18, 2009

This bread was very good. I used fresh cranberries, frozen pumpkin (from my garden) and half whole wheat flour. I took a loaf to a potluck, and the hostess asked for the recipe.

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Asteroid

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Lisle, Illinois, USA

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Reviewed: Dec. 16, 2008

Really easy to put together, and it's getting positive reviews from my coworkers! I left out the orange peel and nuts and used half white sugar, half brown sugar. Also, I used pumpkin pie spice instead of cinnamon and two cups of fresh cranberries. This didn't turn out as sweet as I expected, but it was a pleasant surprise.

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LisaMarie

Cooking Level: Expert

Home Town: Mansfield, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 14, 2008

I added 1/2 cup more cranberries and left out the orange. I used fresh cranberries & had the husband chop them in half. I baked them in a muffin pan instead of bread loaf pans so I could easily share them. I cooked them for maybe 1/2 an hour. They turned out really, really good. I will definitely make these again. Nice holiday treat that's not too sweet. The pumpkin and cranberries really sing in this recipe.

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Michelle

Home Town: Duluth, Minnesota, USA

Living In: Woodinville, Washington, USA

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Reviewed: Dec. 7, 2008

this bread is great! i don't like it super sweet and this is the perfect sweetness and has a wonderful density that slices nice with no crumbling. i used all light brown sugar, as i like the deeper flavor and i left my cranberries whole and used 2 cups and not only did that add a nice visual, but a touch of tart in contrast with the sweet bread is nice. i used minced candied orange peel, only because i had it, otherwise i would have used the zest. this recipe is definitely a keeper and must try. thanks!

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whiteorchidbloom

Cooking Level: Expert

Home Town: Rockville Centre, New York, USA

Living In: Tampa, Florida, USA

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Reviewed: Nov. 29, 2008

This recipe works with fresh cooked pumpkin as well.

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colleen

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Reviewed: Feb. 11, 2008

I used whole wheat flour and some applesauce and oil instead of margarine. I also used an egg substitute, as this bread was supposed to be vegan. I also once made this bread following the recipe exactly. The bread turned out great both times!

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Jennifer

Cooking Level: Intermediate

Living In: Burnsville, Minnesota, USA

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Reviewed: Dec. 4, 2007

I used Splenda and egg substitute and it came out very well.

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DECAR48

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Reviewed: Dec. 1, 2007

Yummy! Followed the recipe exactly - with one exception. Before I put the batter for the second loaf into the pan, I added some mini semi-sweet chocolate chips (about 1/3-1/2 cup). It was a nice addition but the recipe is great "as is." The cranberries are best when chunky. I chopped them in my mini-food-processor; next time I'll just cut them in half and maybe add more.

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BONNIE

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Reviewed: Nov. 26, 2007

I made this today, and it was delicious. I give it only 4 stars because of some changes that I made. I used 1 cup brown sugar and 1 cup white sugar, 2 cups whole wheat flour and 1 1/2 cups regular flour. Also, I added in half a bag of fresh cranberries abd omitted the nuts. Thanks for the recipe!

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sylvia

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Reviewed: Nov. 2, 2006

This bread is great, however I made some changes,I didn't add the orange peel ( didn't have it) and I added 1 more cup of chopped cranberries, and 1/2 cup more sugar because of it. I will make again and and again!

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