Total Time
1hr
Prep 10 mins
Cook 50 mins

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 :)

Ingredients Nutrition

Directions

  1. Set oven to 350 degrees (oven rack set to second-lowest position).
  2. Butter three 7 x 3-inch loaf pans.
  3. In a bowl whisk together the pumpkin puree with eggs, oil, vanilla, apple juice or water and both sugars until well blended.
  4. 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.
  5. Mix in chopped cranberries or raisins.
  6. Evenly divide into the baking pans.
  7. Bake for about 50-60 minutes or until the loaves test done.

Reviews

(5)
Most Helpful

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!

Loves2Cook! April 01, 2010

These were good, but I thought they could have been a little heavier on the pumkin side, just personal preference. I used raisins which added a nice twist, though next time (and I will make again), I'll def. try the cranberries.

muslimah March 19, 2009

I cut this down to 1 loaf, and used only one egg and a little extra pumpkin to make up for the 1/3 egg. I used the brown sugar, but subbed Splenda for half of the white sugar. The spices were right on and the bread smells and tastes great. Along with the cranberries, I added some pepitas. I am going to try it as muffins next time!

Outta Here February 18, 2009

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