3 Reviews of Cranberry Pumpkin Bread

From: KWB

On Feb 5, 2008

As usual, I modified this because I didn't have all the ingredients, BUT by substituting dried cranberries for the whole berry sauce, I found it to be a subtly sweet bread. Very light. The presumed reduction of sugar really let the pumpkin and orange flavors stand out. The batter was a bit dry (again, because of the absence of the whole berry sauce) so I squeezed in half an orange. Thanks and yum!

From: SimplyCV

On Nov 4, 2007

Will definitely make again. Nice change of pace from the typical breads. Made it without the oil and used the apple sauce. Also, didn't have the egg substitute but used real eggs. I didn't have canned cranberry sauce, but I did have a 1/2 bag of cranberries. The amount of sauce it made did not come to the same amount as a full can. And the only thing I could think of that this recipe would need is a few more cranberries! I was concerned when I first removed it from the oven, thinking that they might be over done or dry.. But, not at all.. not only was the flavor superb but it was moist. Everyone who had a slice agreed... 5 stars.

From: mazee

On Nov 10, 2007

My mother made me make several batches of this to give as gifts in the mini pans (only took 35 min). I also used 2 cups of fresh pumpkin puree. The second batch I also put some nutmeg in there.