Pumpkin Cranberry Bread

Submitted by Steve P.

"I haven't tried this one. It souds very nice. It's for a request by a poster who needs to use up 1+1/2 cups of leftover pumpkin."

 

• Ready In: 1hr 5mins
• Ingredients: 12
• Yields: 1 Loaf
• Serves: 12

ingredients

• 2 cups all purpose white flour
• 1⁄2 cup white sugar
• 1⁄2 cup packed brown sugar
• 1⁄4 teaspoon ground cinnamon
• 1 1⁄2 cups pumpkin
• 1⁄2 teaspoon pumpkin pie spice
• 1 teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄4 cup milk
• 1⁄3 cup canola oil or 1/3 cup vegetable oil
• 2 eggs
• 3⁄4 cup fresh cranberries, quartered

directions

1. In a bowl place the flour, sugar, cinnamon, pumpkin pie spice, baking powder and salt.
2. Stir together to combine.
3. In another bowl place the eggs, oil, milk, and pumpkin.
4. Stir this until combined then add to the dry ingredients.
5. Stir the mixture until it is all combined.
6. At this point stir in the cranberries.
7. Pour the batter into a greased loaf pan and bake for about 1 hour or until toothpic inserted in center comes out clean in a 350° degree oven.
8. Enjoy!

Reviews

[Jorjette]

I've used this recipe many, many times now and it always turns out amazing. I do them as muffins instead of a loaf and they are always gone as soon as they are cool enough to eat.

 

[Meringue]

Tried it this morning and it came out very dense, almost uncooked in the middle. I baked it for 60 minutes bang on. SHould have maybe kept it in longer. I didn't have pie spice so I added own quantities of ginger, allspice, cinnamon, cloves and fresh grated nutmeg. Tasted very good, although it was doughey.

 

[Judy from Hawaii]

This pumpkin bread is good, but it needs a bit more spice, I think. I did not have pumpkin pie spice, so I subbed a bit of extra cinnamon and some allspice, nutmeg, & ginger. Perhaps I got the spices wrong & if I had the proper mixture it would have been perfect. I pulsed the cranberries in a food processor rather than quarter them, and used a cup or a bit more of berries. The bread is nice and moist, the directions were easy to follow, & the cooking time was spot on. I liked that this recipe used less sugar than most of the pumkin cranberry bread recipes I cheched out.