Okay, so I have to admit that I was skeptical about this recipe at first. I loved the idea of a pumpkin cranberry yeast bread, but the P & Q board on the blog was discouraging. There was talk of this recipe not rising, being labor-intensive, and resulting in a mediocre final product. In consequence, I actually had to force myself to go to the grocery store to buy the ingredients to make this bread. So, you can only imagine my surprise when, upon tasting this bread, I decided that it was actually my favorite recipe from this book so far.
I have to say that my bread turned out absolutely perfectly. It is soft, moist, rich and slightly sweet. It is wonderful with a little salted butter spread on it and I think it would also make a delicious French Toast. I was initially concerned because I didn't have three small loaf pans, but it came together nicely in my 9 x 5 pan and gave me one golden loaf in about 40 minutes. After 35 minutes I removed it from the pan and let it bake on the wire rack in order to darken the sides and bottom.
The one criticism I agree with is that it tastes more like a raisin bread than a pumpkin bread. If I had not made the bread myself, and if not for the deep golden color of the bread, I am not certain that I would have been able to tell that there is squash in it. In fact, its flavor kind of reminds me of Easter Bread.
As for the preparation time, this bread doesn't take a lot of work--most of the preparation time is passive. However, it does require you to be at home in order to work with the dough at the various time intervals, so it wouldn't be a baking project to start on a Monday night. It is much better saved for the weekend or for a snowy day spent indoors by the fire.