Ready in 1 hour 20 minutes
This ever-so-slightly sweet quick bread has become an absolute must for Thanksgiving dinner...it is repeatedly demanded by any that have tasted it that I supply at least one loaf to any holiday function that I attend or host!
Serve with soft or whipped butter at dinner, vanilla ice cream at dessert, or just coffee the morning after...if there is any left over from the night before! This recipe makes two loaves, but you may find you will want to make a double recipe next time if you want any for breakfast in the morning!
Combine eggs, sugar, oil and pumpkin; mix well. Set aside.
Combine flour, pie spice, soda and salt in a large bowl. Make a well in the center and pour pumpkin mixture into the well, stirring just until dry ingredients are moistened. Add cranberries and nuts; stir just until combined evenly. Do not over-mix.
Spoon batter into two greased and floured loaf pans (8x3 ¾ x2 ½ “). Bake in moderate oven (350°F) for one hour or until toothpick inserted in center comes out clean.
Allow the loaves to cool slightly in the pans while on wire racks, approximately 10 minutes. Remove from pans and continue to cool completely on the racks, covered lightly with a tea towel.
carrie_l_mccormack 3y agoYum. I made this in a Pampered Chef single serve stoneware piece and it turned out wonderful. They were like big muffins.
themasterbaker 7y agoThis bread is best made the night before and, after cooling completely, wrapping in plastic wrap or other air-tight storage until the next day. This allows the texture to mature, making it easier and tidier to slice. If serving as a dessert, such as with ice cream, wrap loosely in foil and re-warm slightly in oven at a medium temperature for a few minutes, just prior to slicing and serving. [I posted this recipe.]