Pumpkin-Cranberry Loaf

Not a full flavored pumpkin recipe. Moist enough but entirely too sweet. Needs more pumpkin and spice flavor. I made the recipe cutting back on both sugars. Feel it needs some additional clove and ginger.

I also used 1 cup of whole wheat flour and 1 cup of white flour. I would decrease the whole wheat flour just a touch. I replaced the oil with applesauce. I decreased the cranberries (I used craisins) to about 1/2 cup and I didn't use the pecans. I'm digging the bread! It is a little heavy and chewy but knowing it is healthier makes it worth it. Having noted the personal satisfaction with the bread, I probably wouldn't make the previous changes and take the bread to a bake-off.

I made this as the recipe calls for but left off the nuts. Very popular and got lots of compliments. My kids are not so enthused, maybe because the cranberries remain quite tart. But more for me! I will make this again.

very moist and delicious!

This bread is moist, delicious, quick and easy! I made it for my office last year and had several people ask for the recipe. I'm making it again this year because everyone has been asking when the pumpkin bread is making an appearance! This is definitely going to be a tradition from now on.

I used half whole wheat and half white flour, replaced the oil with applesauce and egg substitute instead of whole eggs. Threw in about a tablespoon of flaxseeds and baked a bit longer than recommended. Delicious!

This is the best pumpkin bread I have ever had. Very moist. The tart cranberries are a nice addition. I made as directed, though cut white sugar to 1/3 cup and added the nuts (walnuts, a half cup) right to the batter. I also added a dollop of molasses to the wet ingredients for flavor and color. A beautiful bread--well received wherever I take it. Double the recipe and make two, or you will wish you had!