Cheryl C

I LOVE orange, pumpkin & cranberry so super pleased with how this recipe turned out - very moist and flavourful! Based on some of the tips, I made the following changes: used 3 small mandarin oranges instead of 1 large navel (sweet & juicy with less bitter pith); reduced sugar to 1 cup; used fresh puréed pumpkin (~265g) instead of canned; used homemade sugar-free craisins instead of raisins and skipped the walnuts; substituted nutmeg for clove; and used a springform bundt pan instead of a loaf pan so was able to reduce baking time to about 50mins. This will definitely be added to my favourites!

Loved this recipe and agree the apple cider vinegar really makes it shine - definitely added a brightness to it! Only change I made was to use a springform pan for easy removal and no rack marks on the top. :)