By JanetB-KY on January 18, 2006
Photo by JanetB-KY
Photo by JanetB-KY
"Wonderful on a cold rainy day like I have here today. I have made this about 5 times since finding the recipe last year & always love it. I changed it from the original a little in the matter of spices & adding some flavoring. This is different than most other pumpkin cranberry breads in that it uses canned sauce so it is good year round if you don't have a frozen stash of cranberries. I haven't yet made it with the glaze. It is great without it spread with butter or Pumpkin Butter. You can sub 1 1/2 tblsp pumpkin pie spice for the spices but personally I like to be able to add a little more or less of whatever I may or may not be in the mood for."
Serving Size: 1 (116 g)
Servings Per Recipe: 16
"Wow! This was absolutely wonderful! Moist and delicious and enjoyed by everyone. Would be perfect for sharing during the holidays. The glaze is incredible and really adds lots of flavor, so be sure not to skip it. It also looks beautiful on the loaves. Allspice gives just a hint of spice and orange juice concentrate really packs a punch. Be careful, ingredients for the glaze are listed within the recipe so I almost overlooked it. This recipe makes 2 large loaves with only 2/3 cup oil. I would consider that lowfat and heart-healthy. I also used 9-inch loaf pans. At some point I bought a bunch of cans or organic whole berry cranberry sauce and have been trying to use it up. This is my favorite recipe by far. Thanks for sharing the recipe!"
"Great way to use up leftover cranberry sauce from the church dinner, and frozen buttercup squash. For half of the flour I used whole wheat pastry flour, and used sucanat for half the sugar, and also cut down the total amount of sugar quite a bit. It was still very sweet from the cran sauce. I also used a little ground flax for some of the flour. Impressive recipe I will forward to my friend who has egg and milk allergies in her home; you don't even miss those ingredients. I made mini-muffins and didn't have time for the glaze."
"This was excellent the only thing I changed was I used 1 cup sugar and 2/3 cup splenda. thanks"
"This bread was just what we needed to get us into the Fall spirit:) It's so easy to make and just yummy with butter or cream cheese, or by itself, and I didn't make the glaze for it but will try it that way next time. Thanks for sharing this one!"
"This tasted really good! We ate it without the glaze, and found it was perfectly sweet without it. I did have a hard time cutting it when it was still warm, the crust wanted to fall off, but it didn't happen when it was cool. I just couldn't wait that long to try it. "