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Pumpkin & Cranberry Bread

Your rating: None Average: 3.6 (40 votes)

Cornmeal gives this moist quick bread a subtle crunch. Pumpkin puree and dried cranberries make it particularly festive.



READER'S COMMENT:
"Made some substitutions and it turned out great! I only used 1 cup of sugar (instead of 2), subbed 1/3 cup apple sauce for the 1/3 cup oil which added a natural sweetness and subbed toasted pumpkin seeds for the dried cranberries. "
Pumpkin & Cranberry Bread

11 Reviews for Pumpkin & Cranberry Bread

11/25/2012
Anonymous

I play with the ingredients too, I used fresh pumpkin not canned, add old fashion oats, used light brown sugar 4 teaspon. I used a package of corn bread mix, add raisins mixed with cranberries and also I used olive oil in it. Turned out very good.

Comments
11/02/2010
Anonymous

Made some substitutions and it turned out great!
I only used 1 cup of sugar (instead of 2), subbed 1/3 cup apple sauce for the 1/3 cup oil which added a natural sweetness and subbed toasted pumpkin seeds for the dried cranberries.

Comments
10/19/2010
Anonymous

Sorry, too dense for my taste. Was damp, rather than *moist*. Needed more spice, too; this combo was rather bland.

Comments
02/03/2010
Anonymous

I made this with my kids on a snowy day. It was easy to make and it came out great. The kids ate two slices each after dinner and asked for more!

Comments
12/03/2009
Anonymous

I made this for a luncheon featuring healthy options. The ladies went nuts over this. I thought it was just okay but they all raved and asked for the recipe. I followed the recipe but had to used half dark brown sugar/half light. Also, I used about 1.25 cups craisins and the rest raisins.

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