Cranberry Pumpkin Bread

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Made this for the first time this Thanksgiving-I cut the sugar back to 3 cups and the batch made 7 mini loaves. Everyone loved it! I will keep this recipe for years to come and have shared it with family members.

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This recipe took much longer than 50 minutes, but once it was done, MAN was it good. I'm going to make it as Christmas gifts this year, but I'm going to use smaller baking dishes and less batter per loaf, because it came out really big and took a long time to cook. But if you can get it right, it's REALLY yummy.

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cooked it almost 1hr 45mins and it was still undercooked...this recipe was AWFUL, will never make this again something is terribly wrong with it

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this recipe seemed to have something totally off in the ingredients - it was extremely thick and difficult to work with. Baking time was closer to 1 hour and 25 minutes - and it was still underdone in the center

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LOVE LOVE this recipe! I made this a few years ago to bring to my in-laws and it was a big hit! I've made it several times since and always get rave reviews on it. I'm making it for thanksgiving brunch tomorrow so we can have something light before the feast:

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I made this bread today to take to a church potluck. It was sooo good that I made another batch before I left to pass out to neighbors. I added a few things to the recipe: I added orange zest (about a tsp. I also added a T of vanilla. Before cooking I added brown sugar and finely chopped pecans to the top to make a nice crunchy topping. EXCELLENT!

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This was a delicious bread. I substituted pumpkin for a summer squash and added walnuts. I used only cinnamon and used olive oil for the oil. I too found that it took a good 80 minutes to cook. If you divide into two pans they are relatively large loaves and take longer to cook. At 50 minutes the middle of mine were still pretty much liquid.

Other wise this was a fantastic recipe! Thanks Bill!

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I have made this recipe for a few years now - since first watching it being made on Food Network. This has become the main bread I bake every year at Christmas time to mail to my children and family out of state. It is delicious, it freezes well, it ships well; what more can one ask for in a quick bread?! It does take some time to bake, however. The recipe will make three 8X3 inch foil pans full and takes about 80 minutes to bake. I usually make 9 loaves of this bread before Thanksgiving, wrap them in plastic wrap, over wrap that in aluminum foil, put the loaves back in the pans I used to bake them in (washed - of course!, and freeze them until I ship them along with hundreds of cookies and dozens of candies to my family the first part of December.
I give this recipe 5 stars!

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I haven't made it yet, but am wondering if anyone has made pumpkin bread in a bread machine and will this resp work or do es anyone have a resp for one?

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Very moist. I used 2 1/2 cups of sugar and added the rind of 1 orange. Very quick and easy to put together. Great on a cold winter day with a hot cup of tea.