I like it.
I made some changes...substituted white whole wheat flour, and then used 3 eggs instead of 2. Added 1 teaspoon vanilla, 1/2 cup sour cream, and 1/4 teaspoon salt. I tented it with foil after 30 minutes, and it only took 55 minutes to bake. Also reduced the sugar down to 1/2 cup, and that seemed plenty.
The loaf is very pretty, moist and flavorful, and wholesome, too.
This was the best quickbread I've made!
Accidentally bought a pumpkin for carving that was meant to be used for its meat and then my significant other bought too many cranberries and look what happened: the best quickbread ever and right off the back of the bag. Threw away the bag and found the recipe again here. I'd advise to use the whole cranberry, though. The tartness of the cranberries is perfect with the sweetness of the pumpkin bread.
Made this using dried cranberries run through a ninja blender. Took 2 loafs to a family Turkey Day and it went fast. YUMMY!!!
Tangy but dry
The taste is good but it is a bit dry. I checked for thoroughness and parts were moist but the outside was dried out.
veryeasy to .give it four stars.it would be great in pancakes and oatmeal.