About this recipe: A gorgeously spiced pumpkin loaf cake is dotted with cranberries and walnuts. You could use almost any combination of dried fruits and nuts in this recipe. Feel free to halve the sugar if you prefer a less sweet cake.
This was great. I used pecans instead of walnuts. I used one cup of pumpkin puree. I added 1/2 cup sweetened flaked coconut--a great addition that my family liked. One Tbsp. of pumpkin pie spice is equivalent to: 1-1/2 tsp. cinnamon, 3/4 tsp. ginger, 3/8 tsp. cloves and 3/8 tsp. nutmeg. Thank you, Linda!! - 24 Jul 2006 (Review from Allrecipes US | Canada)
I've been making this same recipe for years. I always use fresh cranberries (which I keep in the freezer and add directly to the batter) and substitute applesauce for half-to-all of the oil. It still comes out moist, just a little less heavy. I love this bread!!! - 27 Nov 2002 (Review from Allrecipes US | Canada)
I had to bake this bread two different times -- my first loaf had a thick, doughy texture (probably because I only baked it for 60 minutes). My second time, I still used one 9x5 in. pan and baked it for 1 hr. and a half, and it came out perfect. I also added 2 tsps. of vanilla extract and an extra egg. For the 2 c. sugar, I used 1 c. white and 1 light brown. The taste is excellent! If you use only one 9x5 pan, you might have to cover the top with foil to prevent overbrowning. - 27 Jul 2007 (Review from Allrecipes US | Canada)