Delicious, The best I have ever made. We love the craisins, raisins,and walnuts in it. The spices espically the ginger makes it so yummy. It is easy to make, I think it will be great toasted. Thank you, Ellie for this delicious recipe. I will be making more before Thanksgiving.
Very nice recipe! I was looking for a pumpkin bread recipe and like that this one had both craisins and raisins. I thought the spices are pretty mild. I made these in 2 small loaf pans instead of 1 larger.
Rita L (see my other recipe reviews) posted Jan 6, 2004 Fabulous! I just loved this. I used brown sugar, doubled the cinnamon and had frozen pureed baked butternut squash (in place of pumpkin)which which I defrosted and brought to room temperature before adding to butter and sugar mixture.I also used all cranraisins.Thanks for a great recipe.
Very good, skipped the raisins, doubled the spices, except nutmeg.
Good and easy to make. I had real cranberries and used them, I had forgotten how good and zingy the are after using dried cranberries for the rest of the year. Pretty and everyone will like it. Keeps well too.
This was wonderful, not the usual oily type of pumpkin bread. Some of my all time favorite recipes are from Bom Appetit so it was a no-brainer that this was going to be great.
My husband gave you an A+. I omitted the raisins and used the cranberries instead. But, I would prefer more of a pumpkin flavor. But, it was still a good recipe. Thanks.