Pumpkin Cranberry Bread Recipe

      4 Comments on Pumpkin Cranberry Bread Recipe

Pumpkin Cranberry Bread Recipe

Pumpkin Cranberry Bread

This moist, delicious Pumpkin Cranberry Bread is perfect for fall and Thanksgiving celebrations. The recipe is wonderful with raisins and nuts in place of the dried cranberries, or plain too.

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pumpkin cranberry bread

Pumpkin Cranberry Bread

  • 3 cups whole wheat pastry flour or unbleached flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 2 cups sugar
  • 1 cup vegetable oil
  • 3 eggs
  • 2 cups pumpkin puree (16 oz can)
  • 1 cup dried cranberries

Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9 x 5 x 2 1/2″ bread pans, set aside.

In medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set dry mixture aside.

In large bowl, stir together sugar, oil, and eggs. Add pumpkin puree and mix well.

Gradually add dry ingredient mixture and stir well after each addition. Fold in dried cranberries.

Evenly divide batter into two loaf pans and bake for 55 – 60 minutes. Bread is done when toothpick inserted in center comes out clean.


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4 comments on “Pumpkin Cranberry Bread Recipe

  1. Pingback: How to Freeze or Can Pumpkins & Winter Squash - The New Homesteader's Almanac

  2. Pingback: Veggies from My 'Root Cellar' & Self Reliance - The Self Sufficient HomeAcre

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