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.
