Sweet Cranberry Pumpkin Bread |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 24 |
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âEveryone calls this âChristmas Breadâ and insists I make it often. We like it warm with butter or served cool with cream cheese. A loaf of this always delights any recipient.â Marilou Robinson - Portland, OR Ingredients:
3 cups king arthur unbleached all-purpose flour |
1 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon baking powder |
1 teaspoon ground cinnamon |
1/2 teaspoon each ground ginger, nutmeg and cloves |
3 eggs |
2 cups canned pumpkin |
1 cup canola oil |
2/3 cup sugar |
2/3 cup packed brown sugar |
3 teaspoons vanilla extract |
1 cup dried cranberries |
1 cup chopped pecans, toasted |
Directions:
1. In a large bowl, combine the flour, salt, baking soda, baking powder and spices. In another bowl, combine the eggs, pumpkin, oil, sugars and vanilla; stir into dry ingredients just until moistened. Fold in cranberries and pecans.
2. Pour into two greased 8-in. x 4-in. loaf pans. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves (12 slices each).
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