Pumpkin Cranberry Bread

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READY IN: 1hr 15mins
Recipe by Brian Campbell 1966

Moist and slightly tart loaf. Add more sugar if you don't appreciate the tartness of the fresh cranberries. Disappears quickly when I take it to work.

Ingredients Nutrition

Directions

  1. Preheat oven to 350°F.
  2. Grease and flour two 9 x 5-inch loaf pans.
  3. Combine flour, pumpkin pie spice, baking soda and salt in a large mixingbowl.
  4. Combine sugar, pumpkin, eggs, oil and juice in a separate large mixing bowl; beat until just blended.
  5. Add pumpkin mixture to flour mixture; stir just until moistened.
  6. Fold in cranberries.
  7. Spoon batter into prepared loaf pans.
  8. Bake for 60 to 65 minutes or until tester inserted in center comes out clean.
  9. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
  10. For three 8 x 4-inch loaf pans: prepare as above. Bake for 55 to 60 minutes.

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