Sensibly Delicious Pumpkin Cranberry Bread is an ideal treat for breakfast, lunch or any time. This easy-to-make recipe is perfect for you to try all year round.
by P. Patty
, , on Nov. 2009
Easy to make and taste great!
pumpkin cranberry bread
by N. NARCISA
, SANTA ELENA ,TEX.78591 on Sep. 2009
It is a delicious and very filling bread very easy to make and ingredients are readily available.
Great Taste & Sensibly Delicious
by E. Eileen
, Edison, NJ on Feb. 2009
Have been baking this bread for a long time. It is not just a Fall bread. Because of the blend of pumpkin and cranberries, my family requests that I bake it year round--at least twice a month.
Sensibly Delicious Pumpkin Cranberry Bread
by R. Rebecca
, Yakima, WA on Oct. 2008
This is a great pumpkin bread. It is delicious & lo-cal too,(in place of the oil, I use applesauce) what more could you ask for. I always make extra loafs to give away to friends.
Pumpkin Cranberry Bread
by J. Jolie
, Wonder Lake, IL on Sep. 2007
I have made this bread for at least five years and whenever I make it, people always want the recipe! The flavors work best in the fall, but I like to make this any time of the year. It is easy to make, tastes good, and is good for you!
by C. Carol
, Powell, WY on Nov. 2006
I have made this for several years and have had people say they don't like pumpkin but really like this bread it is one of my favorite
by M. MaryAnn
, Tamaqua, PA on Oct. 2006
Our 2 yr. old granddaughter is a type 1 diabetic and cannot eat many of the holiday treats but this one was a hit with her and her parents. She could have a small piece and not worry about her blood sugar going too high. It's a great recipe.
by D. DEBRA
, ERIE, CO on Oct. 2006
This was a very easy recipe. The results are just as good as the original. The second batch I made using one cup of sugar and one-half a cup of brown sugar and there was no difference in taste. All the loaves went very fast and lots of compliments.
by J. JACKIE
, OLMSTED FALLS, OH on Sep. 2006
I love this bread, this is great in the fall with fresh cranberries. Everytime I make this, someone is always asking for the recipe.
Delicious Crowd Pleaser!
by L. Lisa
, PASADENA, CA on Sep. 2006
I used sugar instead of Splenda, and the loaf and muffins I made went faster than the cookies they were beside...very nice crust and wonderfully moist inside.
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