Pumpkin Cranberry Bread
Recipes » Desserts » Desserts - Other
Nice variation on the pumpkin bread theme... great combination of cranberry and pumkin!
"I made this recipe for friends, and got raves, so I made it again the following weekend. No need to sift the flour. I stirred together flour, baking powder, salt, soda and spices in a separate bowl and added to pumpkin mixture. Also, halve the cranberries for easier slicing." - pansygirl57Yield: 8 Ready in 45 minutes
Cuisine: AmericanMain Ingredient: Pumpkin
100% would make again (reviews)
353
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Notes Pumpkin Cranberry Bread Preparation
Preheat oven to 350 F. and butter a loaf pan, 8 1/2 by 4 1/2 by 2 3/4 inches.
In a large bowl with an electric mixer beat together pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and stir just until batter is smooth. Stir in cranberries and spoon batter into loaf pan, spreading evenly.
Bake bread in middle of oven 1 hour and 15 minutes, or until a tester comes out clean, and cool in pan on a rack 10 minutes. Turn bread out onto rack and cool completely. Bread may be made 4 days ahead and chilled, covered.
Makes 1 loaf, approximately 8 servings.
Notes
Originally posted by user craftluv
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Pumpkin Cranberry Bread Reviews
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Several reviews says it was dry. Could I avoid this by using 1/2 cup oil instead of 1/4?
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This bread is great- not too sweet, fairly moist, & full of tart cranberries. I put them in whole & they tasted great! Very, very quick and easy to make!
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I liked the tanginess of the fresh cranberries, but would roughly chop them next time so they'll be distributed a little better into the batter.
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Great recipe! Easy. Love the tart, tangy taste of the cranberries. I might try some pecans and/or chocolate chips as a future addition. Looking forward to a slice with a cup of tea again tomorrow!
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Absolutely delicious. I sliced the cranberries instead of putting them in whole. This tasted better and wasn't so tart.
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I need help... When I bake bread it always seems really dry and heavy.. What am I doing wrong? Any tips
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Yes, that's simply a rounding issue -- 1/4 teaspoon is fine. Thanks!
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I have this in the oven, and I guessed at the measurement for (3/23 teaspoon) cloves. Should it
be 1/4 teaspoon?? |
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I love the tart cranberries in this!
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This bread is quick and easy to make. The only ingredient I changed was using orange flavored craisins instead of cranberries. This bread is delicious plain or with a slathering of cream cheese.
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I loved it, but my husband didn't like the fresh cranberries (I loved them) so I may try it with dried cranberries next time. But this will be a frequent recipe in my house!
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This was one of our kids favorites.
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Originally posted by user craftluv
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I made this recipe for friends, and got raves, so I made it again the following weekend. No need to sift the flour. I stirred together flour, baking powder, salt, soda and spices in a separate bowl and added to pumpkin mixture. Also, halve the cranberries for easier slicing.
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[I made edits to this recipe.]
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[I made edits to this recipe.]
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[I made edits to this recipe.]
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Originally posted by user craftluv
[I posted this recipe.] |
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