Recipe by Kittencal@recipezazz
To make things easier you can chop the cranberries in the processor, raisins or chopped nuts may be used in place of the cranberries --- try to make this a day ahead, the bread only gets better with age and this makes great muffins too --- this will make three 7 x 3-inch loaves :)
Top Review by Loves2Cook!
Kittnecal--I think you must be a trained chef, because your recipes totally ROCK! I made muffins out of this recipe, using 1/4 cup batter for each muffin. It made 33 muffins. I left out the cranberries/nuts/raisins, as my kids don't like those, but I did sprinkle the top of each muffin with raw, shelled pumpkin seeds. I baked them at 350 for 40 minutes. They are super!
- 1 (15 ounce) can pumpkin puree
- 4 large eggs
- 1 cup vegetable oil
- 2 teaspoons vanilla
- 2⁄3 cup unsweetened apple juice or 2⁄3 cup water
- 2 cups white sugar
- 1 cup brown sugar, packed
- 3 1⁄2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 2 teaspoons cinnamon
- 1 teaspoon ground nutmeg
- 3⁄4 teaspoon clove
- 1⁄2 teaspoon ginger powder
- 3⁄4-1 cup coarsley chopped fresh cranberries (or use 1 cup raisins or nuts) (optional)
Directions See How It's Made
- Set oven to 350 degrees (oven rack set to second-lowest position).
- Butter three 7 x 3-inch loaf pans.
- In a bowl whisk together the pumpkin puree with eggs, oil, vanilla, apple juice or water and both sugars until well blended.
- In another bowl mix together the flour, baking soda, salt, cinnamon, cloves, nutmeg and ginger powder; add to the pumpkin mixture using a wooden spoon just until blended.
- Mix in chopped cranberries or raisins.
- Evenly divide into the baking pans.
- Bake for about 50-60 minutes or until the loaves test done.