Libby's® Pumpkin Cranberry Bread
Try this festive recipe for a delicious holiday treat!
Try this festive recipe for a delicious holiday treat!
I was looking for a pumpkin bread with cranberries to use with Ibby's Pumpkin Bread Suffing for Thanksgiving - (fantastic). I doubled the recipe and made four loaves. Baked two in glass, two in foil. Those in glass came out with sides burnt. The two in tin came out perfect inside and out. Here's a great tip I hope you find useful: Pumpkin Pie Spice can be pricey and this recipe uses quite a bit of it. A recipe is posted by Jacquie: Pumpkin Pie Spice II - 1 teas cinnamon, 1/4 teas nutmeg, 1/4 teas ginger and 1/8 teas cloves - all ground, combined. I use it all the time now with great success. Thanks Jacquie. Also, I double the cranberries and use 3/4 oil, and 3/4 orange juice. Of ALL the sweetbreads I have ever baked, this one gets the most raves. In the end, this is the one that people want during cranberry season. This is your gift bread!Read More
I should've trusted my instinct and just made 1/2 recipe, but then I'd have 1/2 can of pumpkin to do something with....Its ok. I did chop my cranberries because my family doesnt like food with chunks. I also followed other reveiwers advice and decreased the sugar by half cup (we dont like anything too sweet)I used 1 cup brown sugar 1 1/2 regular. I used applesauce instead of oil and only 3 egss because they were extra large. With all these changes the cooking time was only about 55 minutes. I think the texture wouldve been better with oil but wouldve been too unhealthy. I'm nit sure I liked the cranberries with pumpkin. They are both such strong flavors. I dont think I'll make again.Read More
I was looking for a pumpkin bread with cranberries to use with Ibby's Pumpkin Bread Suffing for Thanksgiving - (fantastic). I doubled the recipe and made four loaves. Baked two in glass, two in foil. Those in glass came out with sides burnt. The two in tin came out perfect inside and out. Here's a great tip I hope you find useful: Pumpkin Pie Spice can be pricey and this recipe uses quite a bit of it. A recipe is posted by Jacquie: Pumpkin Pie Spice II - 1 teas cinnamon, 1/4 teas nutmeg, 1/4 teas ginger and 1/8 teas cloves - all ground, combined. I use it all the time now with great success. Thanks Jacquie. Also, I double the cranberries and use 3/4 oil, and 3/4 orange juice. Of ALL the sweetbreads I have ever baked, this one gets the most raves. In the end, this is the one that people want during cranberry season. This is your gift bread!
This was a Thanksgiving favorite! I enjoyed it so much that I am going to make small loafs to give out for Christmas! I just tweaked the recipe a little, by substituting 1/2 whole wheat flour and 1/2 all purpose, and 3/4 cup of brown sugar and 2 cups of regular sugar. I used 1/2 cup of apple sauce and 1/2 cup of oil to reduce the fat which made it so moist and flavorful. I also added a 1/2 cup of chopped walnuts, and doubled the amount of fresh cranberries. It was very easy to make and the house smelled wonderful!
Great! Chopping the cranberries in a food processor is super fast. Note that the second time I made this, I didn't have any orange juice on hand, so I substituted apple juice, and added 2 tsp. grated orange peel. It was fantastic! Actually, I think adding grated orange peel would be wonderful regardless of whether you use orange juice or apple juice. The third time I made this, I didn't chop the cranberries in a food processor, rather, I cut them in half (was pretty in the bread!), and used 1/2 cup applesauce + 1/2 cup oil instead of 1 cup oil. Turned out super moist! Thanks for the recipe!
This is so good! I've made this recipe a couple of times and everyone just loves it. I substitute half of the oil with apple sauce to cut down on the fat and walnuts for a little crunch. 10/18/09 I still make this a couple of times a year and it's always a winner!
Was good, but I did alter the recipe. I substituted 1 c of brown sugar for white, 1/2 c nuts, 3/4 c oil, 1 Tb. baking powder, 2 tsp cinnamon, and 1 tsp. each of ginger, cloves, and nutmeg. As someone else said, the contrasting flavor of sweet and tart is very interesting.
Excellent! I had many requests for this recipe! I sliced the fresh cranberries in half and I added a cup of chopped walnuts. Will definitely make this again! Great for gifts, too.
Oh yeah...I've been making this bread for quite some time and it's wonderful. The orange juice gives it a unique taste. My mother was the one who introduced this to me. Actually, she sent me several loaves of this in the mail (she's in TX and I'm in VA). Needless to say, by the time it reached me it was still very very moist!! Makes wonderful Christmas gifts.
I have been using this recipe for a few years, and it is still my favorite. I absolutely love cinnamon, and for all you cinnamon lovers out there, I have a suggestion. Rather than put cranberries in the bread, I have put cinnamon chips in the bread. You can find cinnamon chips near the chocolate chips in the store. It is soooo good!
Five star quality for sure, but then there are quite a few pumpkin bread recipes on this web site of that caliber. Subtley spiced, good and moist (tho' most are, considering there's a cup of oil in it) and pretty to boot. Don't be surprised if you have to bake this a good 10 minutes longer than specified, in which case cover the bread loosely with foil and continue baking until the center tests clean with a toothpick. I do have one criticism - while I enjoyed the cranberries left whole, there weren't nearly enough of them. Doubling the amount called for would not be too much.
excellent! very moist and the cranberries give the pumpkin bread zing!
I substituted half applesauce for oil, used 1/2 cup of brown sugar with 2 1/2 white and doubled the cranberries too. I didn't really measure the pumpkin (the rest of a 29oz can minus 1 cup), so there was probably more than 15oz. But these were great! My kids adored them- ages 7-2 and they all had 4-5 muffins each for breakfast! Great top, nice and sweet.
This was very good! I did change a few things to make it a little healthier. I did 2 scant cups white sugar and 3\4 brown sugar, 1\2 cup vegetable oil and 1\2 cup applesauce, and dried cranberries soaked in warmed orange juice because I didn't have fresh cranberries. Delicious!
i think i would like it better w/ some pecans or walnuts and a little more spice. overall though, a pretty good holiday bread. family and co-workers all said it was good!
Delicious. We used pineapple orange juice, because we didn't have plain orange juice. Still great.
This was so good! I halved the recipe to just make one loaf but I think the next time I will make the full two loaves and try freezing one. I used whole wheat flour, used half white and half brown sugars, used half oil and half applesauce and used craisins for the cranberries. Served with an Autumn Butter - 1/4 cup brown sugar, 1 tsp pumpkin pie spice, 1/4 cup whipping cream beat together with a cup of softened butter. Delightful!
Very yummy. Recipe is very flexible- I've reduced the sugar, used a variety of flours, reduced the oil and added applesauce. Every time it comes out moist and full of flavor. I do like to double the cranberries because we like the tanginess. A hit with all my kids and a great way to use up fall pumpkin. (Never use canned when we have so many pumpkins begging to be cooked up.)
I made this bread at Thanksgiving and everyone loved it. So I made mini loaves for teachers gifts and got rave reviews. Very moist and has a great flavor. I used fresh pureed pumpkin and added walnuts. Great Recipe!
Excellent recipe. I did not know if cranberries should be chopped. They were left whole, liked them so well I'm adding 1/4 cup more to recipe and some pecans . JH
OMG. So moist and delicious! I didn't have OJ, so I used milk and added a tsp of orange extract. I also used about 1.5c of chopped cranberries. I made muffins & mini muffins. SO YUMMY!
This is delicious, moist and tasty - I'm making it for all the events coming up this winter. I added walnuts, it definitely should have them in the recipe, I added over a cup and I chopped the cranberries in the food processor to cut them up a little bit. I added more cranberries than the recipe called for, about 1.5 bags.
Very good bread. My pans were smaller so it took longer to cook, but a little foil tented over the top kept them from over browning and they were great!
Delicious. Very moist. I had a little stick to the bottom of the pan in the middle, but other than that it turned out beautifully. I wonder what the trick is for that to not happen?
oh yeah!!!! I used applejuice
This is a fantastic, delicious, and moist pumpkin loaf. Melts in your mouth! I used crasins (soaked them in boiling water for 15 min before draining them and adding them to the mixture) and I used 1/2 brown sugar, 1/2 white. I also put the whole shebang into a bundt, or tube pan. It cooked wonderfully for 66 minutes, and if I were serving this for company, the presentation is lovely. I would definately advise putting tinfoil over it for the last 15-20 minutes of baking, just to avoid the darker look. If I were to make this again, I would cut the sugar back by about 1/2 a cup or so. It doesn't need to be as sweet. My house smells like Autumn!
I cut the cranberries while still a bit frozen. Next time I will add a lot more berries and probably some nuts too. This bread is delicious.
Delicious. I couldn't stop eating these. I substituted applesauce for half the oil, and added chopped pecans.
Very good, moist bread. I used a cup of craisons instead of the fresh cranberries. Next time I make it I would also add 1/2 cup or more of walnuts and 1-2 teaspoons of orange zest for flavor. I used mini loaf pans and baked for 25-30 minutes. Great as small hostess gifts!
I give this bread recipe five stars. I've tried several Pumpkin Bread recipes and this one is by far the best. Bread is moist and delicious. My husband and three year old son love it as well.
I only have one loaf pan so i made muffins too and they turned out much better for me and cooked it about 1/2 hour. sometimes it's just better to have a loaf, though. I liked the cranberries, i threw in extras to finish up the bag from thanksgiving.
Yum! Did one regular loaf and 5 minis.
I made this in 6 mini loaves to give my family as Christmas gifts, and I saved a loaf for my family. It was very moist and absolutely delicious, and I received rave reviews! I'm making 2 loaves for a staff meeting tomorrow.
THIS IS THE BEST BREAD IN HE WORLD!!!!!! i am blown away with how delicious it is!!! i used it in my spanish project and got a 4 and made it again afterwards. I<3thisbread!
Great recipe, even modified to healthy it up a little. I replaced half the flour with whole wheat white flour. I used raw sugar, leaving out 1/2 cup. I used egg substitute (the kind in a carton) instead of whole eggs. I used 1/4 cup oil and 3/4 unsweetened apple sauce instead of 1 cup oil. The verdict - everyone loved it, from kids to adults. I'll probably add 50% more cranberries next time, but this is definitely going in my recipe box.
The flavors and moistness of this bread were excellent! I doubled the amount of cranberries since I felt the recipe was a little skimpy. Will definitely make again for the holidays and give as "home baked" gifts! Den
Made as is; however, I did not have pumpkin pie spice. Called sis and she said her bottle of pumpkin pie spice contained cinnamon, ginger, and nutmeg. So I used 3 t. cinnamon, 1 1/4 t. ginger, and 3/4 t. of nutmeg. Turned out wonderful!!!
This was a moist, delicious loaf. The loaves came out high and smelling wonderful. I am now emailing this recipe to my Mom for a church function. I used fresh cranberries, fresh pumpkin and my own mixes of spices. It was wonderful.
Delicious and moist. I gave it only 4 stars because I thought it would be a little better if the cranberries were either chopped or quickly food processed. While making for a pretty presentation when left whole, the very tart cranberries were a little too intense. I think coarsely chopping them up and distributing them more evenly in the batter would improve the recipe a bit.
Excellent bread recipe. So moist and yummy. I did take some suggestions from other members in that I replaced part of the white sugar for brown and I also added pecans. I think next time I will also double the cranberries. Loved it!
Everyone loved it! I reduced the amount of pumpkin spice to 4 tsp
I made mini loaves to give away for Christmas and heard only raves.
This was an easy recipe, and it was delicious! Took it to the office and everyone raved! I used Libby's Pumpkin Pie Mix, rather than the plain pumpkin puree, but it turned out fantastic! I will be making this bread a lot from here on!
I have been making pumpkin bread for weeks now and decided to make a Cranberry bread. I found this recipe and still had pumpkin leftover so I made this with a few changes (whole wheat flour, egg beaters instead of eggs, and applesauce instead of oil). Of all the pumpkin breads I have made this year this one is THE BEST. Moist and delicious.
This recipe was absolutely FABULOUS - it is still moist even the day after and tastes great! I used some of the suggestions from other reviewers and added 2 tsp of cinnamon, switched half the oil for 1/2 cup of applesauce, and switched the white sugar for brown sugar. I also added about 1 cup of craisins and 1/2 cup of chopped walnuts. For extra moisture and taste, I chopped two small asian pears into small pieces and folded them in as well, which was a fantastic addition! I happened to find oat bran (sold in bulk) at the store and switched 1 cup of that for one of the cups of flour. It gave the bread a heartier feel and flavor. I baked for just under an hour, maybe 50 min. or so and the texture was perfect! I will definitely make this again! Also, regarding the price of pumpkin pie spice, it can be expensive if you buy the kind sold in a spice container, but it is almost 1/5 of the price if you buy it in the little plastic bags by weight which some grocery stores have available. See if they have that at the spice aisle at your store!
Wonderful! Used fresh squeezed orange and zest.
Great recipe! I defrosted frozen cranberries, patted dry with a paper towel, cut them in half, and dabbed lightly with another paper towel. After using cooking oil spray, I sprinkled the bottom of pan with a cinnamon/sugar mixture then poured in the batter. The tartness of the cranberries really make this pumpkin bread delicious. I will definitely make this again!
Love it!!! This is the first time I use pumpkin to make bread and it turned out delicious. Could have use some more cranberries though.
I loved this recipe and so did everyone else that tried it. The first time I made it, I followed the directions exact and the bread was "oily", so the 2nd time I substituted applesauce for the oil as others suggested and it was perfect. I too added more cranberries than what it called for. I love pumpkin bread and the cranberries just made it all the more tasty. Even though I thoroughly greased each pan both times I made it, the bottoms still stuck...so I guess with this bread it's mandatory that you also use flour.
I substituted applesauce for the oil and added 3/4 cup chopped, toasted pecans. Delicious!
Very good! I made mini loafs and froze the extra. I also used real pumpkin. Thanks for the recipe.
Good. I used apple sauce instead of the oil, so it was super moist! Nice flavor.
My brothers went through this bread in less than a day. It was a great hit!
Love it! This was a huge hit! My husband and son thought it was perfect! It makes a lot of bread for at home. I am looking forward to halving the recipe when I make pumpkin waffles or something else that doesn't use an entire can of pumpkin. I am also planning to make more and to make some to give out as gifts. Thanks to claudygirl for the reference to the Pumpkin Pie Spice II recipe!
I accidentally added a 32oz can of Libby's 100% pumpkin to the mix instead of a 15oz can & I added baking powder accidentally, it turned out very moist & EXCELLENT !! That's what wine will do !!
Oh so good! Followed the advice of others and substitued half apple sauce for half the oil, and half splenda for half of the sugar, turned out great. Nice and moist. Only had raisins, still good. Threw in some chopped pecans too.
The best pumpkin cranberry bread! My only suggestion is to double the recipe because it will go fast and add more cranberries!
Very moist and tasty, but could definitely use a few more teaspoons of the pumpkin pie spice!
I was a bit skeptical at first as I didn't know if pumpkin and cranberries would be good together, but this was wonderful! The tartness of the fresh cranberries was a great contrast to the pumpkin. The only thing I changed was to replace the oil with applesauce. It was really moist and the oil wasn't missed at all. I also didn't have 2 pans, so I cooked it in a bundt pan for 60 minutes. YUMMY! Thanks for sharing.
SOOO MOIST and delicious. Kids loved it too. I made it as a morning treat on Thanksgiving day.
Toss out your old pumpkin bread recipes- this is it! Very moist, awesome smell & flavor, and the combo of sweet and tart are perfect. They make beautiful muffins as well (12 jumbo muffins per batch baked @ 30-35 min). I added twice the cranberries, subbed in 1 C of whole wheat flour, 1 C of brown sugar, halved the oil and replaced with either applesauce or more OJ (both came out great), and a few Tbs of wheat germ. Added walnuts to one loaf- I highly reccomend it. These healthier substitutions in no way compromised taste. I think I can stand to cut out at least a 1/4 C of sugar- but that's just personal taste.
My house smells wonderful! This recipe is a great find. If you are reading reviews, you must be interested so stop reading and start baking! I tried to make it a bit healthier by using whole wheat pastry flour, and substituting 1/2 cup applesauce for half of the oil. I also added grated orange rind and a cup of chopped walnuts. (Both are great additions!) Made 12 muffins and two 9x5 loaves. It is a bit too sweet for me, but that is probably becuase I used dried cranberries instead of fresh. I can't wait to share a loaf with my co-workers tomorrow. Thanks for a great recipe!
I made this for Thanksgiving, and everyone enjoyed it to the max! Thanks to other comments about the fresh cranberries, being too tart, I used Craisins. They are dried,sweet cranberries that you can hopefully find among the dried fruit section-right next to raisins.
I have made this several times and it's always so good. It is the best recipe I have ever found! I don't always use the cranberries and sometimes I use dried cranberries.
Excellent! I did cut the sugar down by 1/3. Tasted amazing!
Very good and moist and the whole cranberries were great. I did what some of the other reviewers did and used 1/2 oil, 1/2 applesauce. I also doubled the cranberries and left them whole. It took 5-10 minutes longer to cook, so I would recommend putting foil on top the last 15 minutes to keep from getting too brown. I also made up the spice mix using 4 tsp. cinnamon, 1 tsp. nutmeg, 1 tsp. ginger, 1/2 tsp. cloves, all ground. This will give you enough to use in this recipe with a little left over. I used parchment paper in the bottom to help it come out easier. I gave some to a friend and her husband ate it all up before she could even taste it!
This is very easy to make and very good! I do not use pumpkin pie spice instead I add :2 tsp cinnamon, 1/2tsp ground nutmeg, 1/2 tsp ginger and a couple of dashes of ground cloves. I also add another 1/2 cup cranberries so I can make 2 batches at once and use a whole bag of cranberries. It freezes wonderfully too!
This was my first attempt at pumpkin bread, and I was so thrilled with this recipe. I followed the recipe exactly except for adding an extra cup of cranberries, and I made six mini loaves and one 5 X 9 loaf. I think the mini loaves were easy and much quicker. The large loaf took approximately 70 minutes and was a little too browned on top (slightly). It was great, but next time I will do the full recipe as all mini loaves since they were done in 30 minutes. Wonderful recipe!
This was a great bread! It is not the season for cranberries, so I used homemade Cranberry sause that I freeze from Thanksgiving every year in muffin tins to add to muffin and bread batters. I also made it with Gluten free flour, came out well both ways.
This is always a hit! I tweaked it by using 1/2 c oil and 3/4 c orange juice and it turned out great. We made these into muffins and put them in gift bags for our out-of-town guests at our wedding and they all loved them. For muffins, we baked at 350 for 25 minutes and it made about 22 muffins per batch.
Very good pumpkin bread! I love the occational tartness of the cranberries. I make a lot of pumpkin bread and will be making this one often.
This is the BEST pumpkin bread recipe!!! It is perfect, as is, but add some nuts for your nutlovers & it is good that way too!
Very good and moist. This is good anytime of year!
Easy to make. Used fresh cranberries. Substituted Splenda for sugar and applesauce for the oil. Baked at 350 for 75 minutes -- PERFECT ! ! ! Will add a few pecans or walnuts next time.
Made this with Egg Beaters, Splenda/Sugar mixture, 1 cup whole wheat of the 3 cups flour, and 1/2 c. oil +1/2 cup applesauce. Soaked my dried cranberries in OJ for about 10 min., then microwaved that mixture for 30 seconds. That helped plump up the berries and gave them a tasty moist texture. I think you could get away with reducing the sugar by 1/2 cup. Thanks to reviewer "Bronwyn" for the spice amounts. Just perfect. I may try this recipe using Agave light syrup next time. Very moist and delicious.
Great basic recipe. I made it healthier with 1/2 whole wheat 1/2 regular flour, 1/2 cup packed brown sugar 2 cups white sugar, 1/4 cup oil 3/4 cup apple sauce. I also added extra cranberries and thinly sliced a granny smith apple. It was so moist no one could tell it was a healthy version!
Deliciously moist and tasty. I also added 2 cups of cranberries, at the suggestion of other reviewers. A definite keeper and I will be making several loaves as gifts for the holidays next year. Thanks for the recipe!
The best!!!! I, too, substituted applesauce for the oil and doubled the cranberries. Very good, moist, and it's a good thing I hid one loaf in the freezer. Next time I would add a little more pumpkin pie spice.
I loved this recipe, it was very easy and made a delicious bread. The only thing I might do differently is corsly chop the Cranberries befor adding them to prvent them from all rising to the top of the loaf.
I agree with most of the reviews and suggestions - moist, yummy, fragrant; doubled batch and baked in 9"x13" pan. Sub cranberries with chopped pecans. Next time will try in muffin and loaf (medium and mini)sizes, add finely grated orange rind, increase juice decrease oil. Used brown sugar and reduced the amount by 1/2c per mix. Family wants cream cheese frosting (cream cheese whipped with enough maple syrup not to make it runny, 2/3 tbsps of icing sugar - just enough sweetness) with it too.
This is a new fall-time favorite! I used 1/2 sugar, 1/2 Splenda and 1/2 oil, 1/2 applesauce with dried cranberries (which I soaked in boiling water while I prepped the rest of the recipe). Despite all those changes, it baked up great--a little crunchy on top too! Next time, I will make a double batch and put some in the freezer.
A terrific, easy recipe that makes lots! Everyone has been asking for this recipe.
Took this to a party and it was gone in minutes. Wonderful, excellent bread. I couldn't find cranberries so I substituted frozen pitted sweet black cherries and cut them in halves.
This is a great holiday bread! It turned out nice and moist. Next time, I'll definitely increase the cranberries, maybe to 1 1/2 cups. Chopped walnuts would be a nice addition, too.
Excellent. Very moist and a light texture. Absolutely delicious. My family ate both loaves in the same night and were asking for more. We will use this recipe for years to come. Excellent recipe!
Delicious pumpkin bread!!! I used 2 teaspoons pumpkin pie spice, 1 teaspoon cinnamon, 2 cups of white sugar, 3/4 cups brown sugar, 1/2 cup vegetable oil, 1/2 applesauce, fresh orange juice, and sweetened dried cranberries. Used pumpkin base to make into chocolate chip pumpkin bread, and is the best, moistest pumpkin bread ever!!!! Also added walnuts to pumpkin bread with cranberry.
The whole family loved this recipe - the cranberries add a lovely tartness. Next time, I'll use a few more cranberries as they were a little sparse.
Excellent! I doubled the amount of fresh cranberries, and highly recommend doing this. I used homemade pumpkin puree rather than canned :)
i have used this recipie several times..it always turns out really well. instead of the pumpkin pie spice i add cinnamon, cloves, nutmeg, ginger and allspice. the first time i made it i didn't have oj so i used water and the recipie still was good.
This is good and really easy to make. I added vanilla to my 2nd batch and it added just a little something extra. Made this for Christmas giving. Doubled the recipe and got 13 mini loaves per double batch. Definately will make again.
This bread is just delicious. To make it a little lower in fat, I substituted half the oil for unsweetend apple sauce (this also sweetens it a bit, so you can cut down on the amount of sugar you use, too) and it still tasted great. I also added some semi-sweet chocolate chips and chopped walnuts to the dough. Just fabulous!
delicious and easy. i put in 5 smaller loaf pans to give out as hostess gifts...it's always a hit!
Exceptionally moist and delicious pumpkin bread! I used very large organic cranberries and I wished I had used more than the 1 cup the recipe calls for. Also, mine took a good 70 minutes to cook and my oven usually runs hot. Very good recipe!
I should've trusted my instinct and just made 1/2 recipe, but then I'd have 1/2 can of pumpkin to do something with....Its ok. I did chop my cranberries because my family doesnt like food with chunks. I also followed other reveiwers advice and decreased the sugar by half cup (we dont like anything too sweet)I used 1 cup brown sugar 1 1/2 regular. I used applesauce instead of oil and only 3 egss because they were extra large. With all these changes the cooking time was only about 55 minutes. I think the texture wouldve been better with oil but wouldve been too unhealthy. I'm nit sure I liked the cranberries with pumpkin. They are both such strong flavors. I dont think I'll make again.
This stuff was delicious! I substitued half the oil with unsweetened applesauce. I also cut down on the sugar by 1/2 cup. In one batch, I substituted the orange juice with cranberry juice, which gave the bread a little extra tang. It's so tasty it's hard to keep myself from eating a whole loaf! =)
I made this yesterday and it is WONDERFUL! I did make a few changes: Used self-rising flour instead of AP and left out the soda and cut the salt to 3/4 tsp. I used 1-1/2 cups each of sugar and brown sugar. Used 3/4 cups each of OJ and vegetable oil. Increased frozen cranberries to 2 cups and simply rinsed and let drain--used them whole. Also added some orange zest and 1/2 cup chopped pecans. Baked 65 minutes which was perfect; then set pans on a cooling rack. When cool the loaves came out of the pans easily. With the changes the recipe made 2 substantial loaves in 9x5 loaf pans. Rave reviews!! I am making 2 more loaves today. I love this bread and only wish I had bought even more at Thanksgiving for the freezer!
I was a bit uncertain about putting cranberries in pumpkin bread but I had both ingredients I needed to use so I gave it a shot. The result was fantastic, amazingly moist and flavorful. I used 1c of white-wheat flour and you would never know from the texture. I would have liked more cranberries, just 1c for 2 loaves and there was only 1 or 2 per slice, so next time I'll probably double them. This is a keeper!
This was so good!! I made one large loaf and 3 mini loafs with the recipe. My changes: used half applesauce in place of oil, used one cup whole wheat flour in place of white, and I cut the sugar by almost a cup. I plan to add more cranberries next time. We loved it!
I made 12 loaves of this bread for Thanksgiving this year, and each and every one turned out perfectly! I now, after many years of trying various recipes, have my new pumpkin bread recipe I'll keep forever. I followed the recipe except for reducing the oil to 3/4 cup and adding a small (lunchbox size) cup of applesauce (approx. 1/2 cup size). I also used the whole fresh cranberries and added 1 cup of chopped pecans. The bread was moist and the perfect blend of sweet and tart (the cranberries!). It keeps very well. Don't be alarmed by throwing in the whole cranberries...they cook down nicely! And the amount of spice, which seems like a lot when you're adding it, is perfect in the finished bread. I also followed the recipe for making my own pumpkin pie spice on this site, which turned out great. Thanks for a terrific recipe!
Fantastic! Didn't change a thing. This bread is so moist. My husband said it was the best bread that I have made.. definatley will make it again.