Ready in 1 hour 30 minutes
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."
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.
Originally posted by user craftluv
tracycorley 1y agoYum! I tweeked it a little. Used melted butter in place of oil, doubled seasonings (we like full flavor here) ,used 1 1/2 cups coarsely chopped cranberries, and used 1/2 cup brown sugar & 1/2 granulated. Very tasty.
langju 2y agoHaven't tried this yet..was wanting to ask if u could substitute canned whole cranberries for the fresh?
Haileydickens 3y agoSeveral reviews says it was dry. Could I avoid this by using 1/2 cup oil instead of 1/4?
AprilBlue 4y agoThis 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!
cawill64 4y agoI 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.
mikitchen 5y agoGreat 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!
debbieatownsend 5y agoAbsolutely delicious. I sliced the cranberries instead of putting them in whole. This tasted better and wasn't so tart.
Turpenkimberly 5y agoI need help... When I bake bread it always seems really dry and heavy.. What am I doing wrong? Any tips
stevemur 6y agoYes, that's simply a rounding issue -- 1/4 teaspoon is fine. Thanks!
Beachbumette 6y agoI have this in the oven, and I guessed at the measurement for (3/23 teaspoon) cloves. Should it be 1/4 teaspoon??