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YUMMY! I have a new favorite pumpkin cranberry bread recipe. I chose this recipe because of the fresh ginger and cranberries. LOVE the fresh ginger taste and smell. I made pumpkin puree from scratch because my son was at the pumpkin patch last week and he wanted me to make pumpkin bread with it. I used fresh whole cranberries because I love cranberries. They add a nice tart taste to the sweet bread. Some people may not like the tartness but I love it. I thought the batter looked runny but I followed the recipe exactly and had to have faith - the recipe was right again. I baked four mini-loaves in about 40 minutes. I am going to make these for holiday gifts - may omit cranberries for the general public. Thank you for a wonderful recipe. LOVE IT.

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Nado2003 November 18, 2007

Fantastic!!! The ginger is KEY! Even if you didn't want to put cranberries in this, it would still be a great pumpkin bread recipe. This is the most flavorful pumpkin bread I've ever eaten. All my other recipes seem bland compared to this!

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Kelly Kinser December 12, 2006

I made this for Thanksgiving this year, and my family inhaled it! I thought the fresh ginger was a pain to grate, but it sure made a difference. The bread was very moist, and I loved the dried cranberries in it. I didn't chop the cranberries, they were already small enough. I'm definitely saving this recipe for next year!

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JenSmith November 28, 2006

I love the ginger and the cranberry with the pumpkin.(mmm..mmmm...just thinking about it!) It was real easy to make and I can't wait to toast it for breakfast. I am sure I will be making this one again. Thank you toni!

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Chef Mommie November 10, 2006

This is an excellent pumpkin bread. The ginger gives it a nice complexity, and the cranberries are a bonus.

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Judy from Hawaii October 23, 2005

I made mini loaves of this for my Christmas trays. A very big hit with everyone. I will be making this often.

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~Dragonflyjoy~ December 24, 2004
Gingered Cranberry Pumpkin Bread