Cranberry Pumpkin Bread

Submitted by southern chef in lo

"Fresh homemade pumpkin cranberry bread. There is nothing like it fresh from the oven and smothered in butter. Try using all fresh ingredients for a truly divine taste, but if you don’t have the time, canned will do fine."

 

• Ready In: 1hr
• Ingredients: 9
• Yields: 2 loaves

ingredients

• 4 eggs, beaten
• 2 cups pumpkin puree (fresh is best but if you don't have time you can use canned pumpkin, but make sure it's NOT the pump)
• 1 cup vegetable oil
• 4 cups sugar
• 4 1⁄2 cups flour
• 2 tablespoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 teaspoon salt
• 4 cups fresh cranberries or 4 cups frozen cranberries

directions

1. Preheat oven to 350°F.
2. In bowl combine the eggs, pumpkin puree, and oil; mix well.
3. Add the dry ingredients and mix well.
4. Divide the dough into 2 greased 8x4 inch loaf pans.
5. Bake 50 minutes.

Reviews

[L.A. Stewart]

I thought this was incredible! I made it for our elementary school staff. Good thing I only brought one loaf, as every last crumb was gone! The rest is for my family. I thought this was a fabulous recipe! I am saving it to favorites. Will make again! Thank you thank you thank you for sharing! LA :-)

 

[Deb Braz]

I have been using this recipe for a few years. I first saw it on the food network. Most people are pleasantly surprised by the burst of tart cranberry cooked in the sweet, spiced bread. I think this is a really good recipe and our family really likes this one. It is a little different than many other breads. I don't even want to put nuts in this one. Very nice. Thanks for a great recipe!

 

[Connie K]

I love pumpkin bread, and I love cranberries, but the warm spices and the tart cranberries didn't quite do it for me. I used frozen cranberries, and had to leave it in the oven at least another 20 minutes, and the centers were still a bit underdone (my fault). The texture of the bread was good, the spiciness was nice, and I loved the amount of cranberries, just not over-the-moon with the two flavors together.

 

[CookinwithGas]

Not sure what happened...Halved the recipe since I only wanted one loaf...Otherwise followed the recipe as written...Halving the ingredients still seemed like alot of batter for one loaf but I put it in the pan anyway...But after 45 minutes in the oven the outside of the loaf was really dark and the center was still slightly underdone...I was afraid to bake it any longer, so I took it out...Hopefully it's OK since I'm donating it to a bake sale next week :? I'll adjust the star rating if the results improve on my next attempt ;)

 

[Marg (CaymanDesigns)]

Unfortunately, my store doesn't carry fresh or frozen cranberries except during Thanksgiving and Christmas so I had to use dried cranberries. I replaced half the oil with unsweetened applesauce and those were the only changes I planned on making. Then I realized I didn't have enough sugar and I wasn't able to go to town right then. :( I ended up using 1 1/2 cups each of white and brown sugar. When I got to the amount of pumpkin pie spice, I was concerned 2 Tbls. was an error. My container said to use 2 tsp. per 2 cups of pumpkin puree for a pie so I decided to err on the side of two little spice than too much and used 2 tsp. The bread could have used a little more spice but I still think 2 Tbls. would have been too spice for my family. We enjoyed the bread. I think using the full amount of sugar would have made it too sweet. I thought the cranberries really complimented the spicy pumpkin flavor. The only problem I had with the recipe was the pan size. My loaves overflowed the 8x4 pans quite a bit. Maybe if you use the full 4 cups of sugar it makes it a denser bread and they don't rise as high, but I made sure to put a note on my printout to use my 9x5 loaf pans next time. It also took about 70-80 minutes for the loaves to test done with a toothpick. Thanks for posting!