Pumpkin Raisin Cranberry Bread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 10 |
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A great recipe for pumpkin bread, this makes two large loaves that freeze very well. I have also made this recipe in mini loaf pans, adjust baking time to 25-35 minutes. Ingredients:
1 1/2 cups canned pumpkin puree |
1 3/4 cups sugar |
1/3 cup orange marmalade |
1 1/2 cups oil |
4 large eggs |
2 teaspoons vanilla |
1 whole orange, zest of |
3 1/2 cups all-purpose flour |
1 tablespoon baking powder |
1/2 teaspoon baking soda |
2 teaspoons cinnamon |
1/4 teaspoon ginger powder |
1/8 teaspoon salt |
1 cup raisins (plumped in hot water, then drained) |
1 cup dried cranberries (plumped and drained) |
3/4 cup chopped walnuts |
Directions:
1. Set oven to 350 degrees.
2. Grease 2 (9 x 5-inch) loaf pans.
3. In a large bowl, combine sugar, marmalade, oil, eggs, pumpkin puree, vanilla and orange zest; beat well to combine.
4. In a small bowl, mix together flour, baking powder, baking soda, salt, cinnamon and ginger powder.
5. Mix in the dry ingredients into the wet batter JUST until combined (do not overmix, use a wooden spoon for this).
6. Add in raisins, cranberries and chopped nuts.
7. Transfer and divide the batter between the two loaf pans.
8. Bake for about 45 minutes, or until the loaves test done.
9. Cool 15 minutes, then remove from pans to a wire rack to cool.
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