“My family says our Thanksgiving and Christmas dinner wouldn't be complete without this easy bread. I bake a variety to suit everyone—one plain, one with just nuts, one with raisins and dried cranberries, and one with everything.”
— Priscilla Gilbert, Indian Harbour Beach, Florida
Pairing canned pumpkin and cranberry sauce in a quick bread was Blanche Whytsell's imaginative idea. "The result is moist and tasty," she divulges from her Arnoldsburg, West Virginia kitchen. "The orange glaze drizzled over the loaf adds a colorful finishing touch."
Cinnamon, nutmeg and cloves give this quick loaf its tasty appeal. "The recipe yields three loaves, so we can eat one right away, then freeze the others to enjoy later," jots Andrea Durr of Nicholasville, Kentucky.
My husband brought this recipe home from the office more than 20 years ago. Each fall, I bake several of these lovely loaves to share with family and friends. Pumpkin and peanut butter are a unique, delicious combination.