Yummy! Sounds good.

I would imagine you could use dried cranberries, if you first soaked them in a small amount of hot liquid(water or brandy) to soften them. If using dried cranberries, I would reduce the amount used to about 2/3 cup.
Busy Hands...Happy Heart
Patricia

Sounds delicious!

Small variations can be to use Whole Wheat flour, and add two Tablespoons Orange Zest, plus about half cup orange juice. Or use Pecans instead of Walnuts. Adding vanilla seems to intensify all the flavors and increase the aroma, both while cooking and while eating. Pecan Pumpkin is a great loaf for giving to acquaintences, hairdresser or newspaper delivery person, unexpected guests during holidays, etc.

thanks for the recipe

This sounds great! I'll definitely give this one a try - thanks!

I have some fresh cranberries to use in my refrigerator...and also some pumpkin in my cupboard...I think I will be doing some baking tomorrow!

That sounds wonderful. I have been looking for recipes with pumpkin and cranberries. Thanks so much.

Thank you for the recipie. I have one lonely can of pumpkin and a bag of whole cranberrys to use up. Do I crush the berries before I put them in the batter? :XD:

cook your berries first and let them cool while you make the batter...
this is one of my fave breads to make and I win a ribbon every year at the fair with it...

well, every other year anyway..rules...

I also use truvia instead of sugar and a touch of agave syrup!...my little secret ingredients! but diabetic friendly! :thumbup: