Reviewed: Jan. 21, 2013

1 cup of egg substitute equals 4 eggs. I made this using 4 eggs & a total of 3 cups of sugar, 1/2 brown & 1/2 white. I found that sugar amount to be just right. I put the nuts into the batter instead of on top of unbaked loaf. The cranberry taste was very mild. I had enough batter to make a 8X4 and a 9X5 loaf. I will definitely make this again. It was delicious.

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Reviewer:

CINDY3539

Cooking Level: Beginning

Home Town: Hinckley, Ohio, USA

Living In: Holiday, Florida, USA

Reviewed: Dec. 26, 2012

Very good!

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Reviewer:

Alexandra

Cooking Level: Expert

Reviewed: Dec. 15, 2012

I doubled the brown sugar. I even added half a cup of dark brown sugar, quadrupled the spices. I omitted the orange zest (I thought it would be great with out it and it was!) I made my own cranberry sauce with a package of fresh cranberries, 3/4 cup of water, Tablespoon of maple syrup, and some sugar on the stove. The bread was amazing!

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Reviewer:

Snksdca

Reviewed: Nov. 22, 2012

I did the suggestions of adding more sugar and cinnamon. I made my own pumpkin puree and cranberry sauce. I also used apple sauce instead of oil. Will play with recipe in making it even more healthier but will do again as is; it's a treat!

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Reviewer:

bekahsays

Home Town: Austin, Texas, USA

Reviewed: Nov. 18, 2012

We don't like too sweet cake, so I added only 2/3 cup of sugar. I used 5 eggs instead of egg substitute). I melted butter and let it cool down instead of using vegetable oil!! They came out delicious (don't know how ..unhealthy it is!! :)

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Reviewer:

BZMunky

Reviewed: Oct. 16, 2012

I used most of the ingredients, but substituted 2 eggs for egg substitute; applesauce for oil; and orange extract for orange zest. This is the MOISTEST bread that I have ever eaten. Even my picky eater loves it!

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Reviewer:

Penny

Reviewed: Apr. 28, 2012

Very good bread! I followed the advice of others and used 2 eggs instead of the egg substitute. I also added an additional 3/4 cup of brown sugar. Came out great!

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Reviewer:

Candice

Cooking Level: Expert

Reviewed: Mar. 31, 2012

Fabulous! I was worried about the egg substitute, not sure if a prepared powdered replacement would be good, but went with a few people that gave advice and used Egg Beaters. My bread came out wonderful. I did make one small loaf out of the batch minus the zest and walnuts because of one kid in the house. But added the complete amount of zest and walnuts to the rest of the batch...well I added more walnuts then stated for the top of the bread to make a great presentation and hmmmmm the bread was wonderful. It's a total keeper. Being able to use up lingering cans of things bought for Thanksgiving and Christmas on a rainy day...was perfect! I think I prefer this bread well over a plain pumpkin....don't get me wrong, that's good too, but this was great. It was moist, flavorful and gave that nice bite of citrus right at the end. And the aromatic of it baking in the kitchen made the whole house smell nice too. Thumbs up!

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Reviewer:

mis7up

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Jan. 14, 2012

Moist, flavorful, and delicious!! Super simple to make. This bread freezes well, too. Great for gift giving.

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Reviewer:

Michelle

Cooking Level: Expert

Reviewed: Dec. 23, 2011

I just couldn't taste the cranberries enough, and the over-all flavor was a bit blan for me. So, in my second batch I boiled 2cups of cranberries in 1 cup of sugar and 1tsp of cinnamon for 5 mins. then added it to the mixture Much better!

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