Pumpkin Cranberry Bread

This was my Mom’s recipe, over the years it was doubled to make extra because the first loaf never lasted long. A slice of this bread and a cup of coffee on Thanksgiving morning was our fuel before we hit the ground running!

  • 1 – 15 oz. can of pumpkin
  • 1 stick plus 3 tablespoons of butter, melted
  • 2/3 cup water
  • 4 large eggs
  • 3 1/2 cups flour
  • 3 cups granualated sugar
  • 2 teaspoons baking powder
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon nutmeg
  • 3/4 teaspoon cloves
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups cranberries, chopped
  • 3/4 cup walnuts, chopped

1. Preheat oven to 350. In a large bowl, whisk together the canned pumpkin, melted butter, water and eggs. In a separate bowl, combine the flour, sugar, baking powder, baking soda, cinnamon. nutmeg, cloves and salt – add to the wet ingredients.

2. Rinse the cranberries under cold water – coarsely chop them, then the walnuts. Add to the bowl and stir with a wooden spoon, until well combined.

3. Spray three aluminum loaf pans with cooking spray and divide the batter in the pans. Bake for an hour, test with a toothpick for doneness.

Can be made ahead of time, wrapped in plastic wrap, placed in a freezer bag and frozen.

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