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Pumpkin Cranberry Bread

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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