Prep 5 mins
Cook 1 hr
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.
- 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
- In a bowl place the flour, sugar, cinnamon, pumpkin pie spice, baking powder and salt.
- Stir together to combine.
- In another bowl place the eggs, oil, milk, and pumpkin.
- Stir this until combined then add to the dry ingredients.
- Stir the mixture until it is all combined.
- At this point stir in the cranberries.
- 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.
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.
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.
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.