Reviewed: Nov. 14, 2009

This bread is great! I made it as a Thanksgiving test recipe and got so many requests for it from my family and my inlaws. Just leave out the cranberries and you've still got a fantastic pumpkin bread recipe. I thought it was great just the way it is!

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minivannmom

Cooking Level: Expert

Home Town: Preston, Missouri, USA

Living In: Springfield, Missouri, USA

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Reviewed: Oct. 12, 2009

Excellent moist bread, not too sweet, perfect for using up my leftover pumpkin and cranberries, thanks! I made this in a bundt pan and it turned out great.

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Carrie

Home Town: Port Coquitlam, British Columbia, Canada

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Reviewed: Feb. 21, 2009

So good! I substituted half the flour with whole wheat flour and it was still very tasty and more nutritious. Great recipe!

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RuthieRu

Cooking Level: Intermediate

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Reviewed: Oct. 27, 2008

This is SO yummy, everyone loved it last thanksgiving! I am going to make it again every year. The bread is not too sweet, and the cranberries are not too tart. Wouldn't change a thing. Also, its VERY good the next day!

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jasbudcrystal

Cooking Level: Intermediate

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Reviewed: Jun. 30, 2008

Great recipe! thanks for sharing. a HUGE hit in my house. smells and looks wonderful as well.

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Maggie Holm

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Reviewed: Nov. 22, 2007

I made this as a Thanksgiving breakfast bread. It is so moist and the flavors are wonderful! I used Craisins and also added chopped walnuts and everyone loved it. I didn't have the size bread pans indicated by the recipe but it fit fine into 1 pan 9 1/2 x 5 1/2 x 2 1/2. Will be making this again!!

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Emily

Cooking Level: Intermediate

Home Town: Elyria, Ohio, USA

Living In: Upperville, Virginia, USA

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Reviewed: Nov. 21, 2007

This was so delicious! I made it for tomorrow but my husband got into it. He is not a bread eater so for him to say it was good is quite a compliment! I made a few changes: 1/4 c. oil, 1/4 c. milk, added overipe bananas to the mix, and used only 1 egg. Used 1/2 c. pumpkin. We really liked the taste of the cranberries in this!

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opal~/~dragonfly

Cooking Level: Expert

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Reviewed: Nov. 5, 2007

This bread is elegant in it's simplicity. There are not too many flavours competing, and the absence of walnuts (so common in this type of bread) is refreshing. The cranberry taste comes through loud and clear, with the pumpkin providing a lovely undertone. I did change 1/2 of oil to applesauce, and next time will try changing all the oil to applesauce. Also, I used my own pureed and frozen pumpkin, which, when thawed is quite runny, and it still worked beautifully.

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