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Pumpkin Cranberry Bread

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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