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  • Cranberry Pumpkin Bread

    1 vote
    Cranberry Pumpkin Bread
    Prep: 10 min Cook: 70 min Servings: 12
    by Robyn Savoie
    269 recipes
    >
    This tasty bread is perfect for a Thanksgiving meal or anytime of the year. Use fresh pumpkin whenever possible. I always keep some in the freezer from the previous Fall harvest.

    Ingredients

    • 1 Cup Fresh or Frozen Pumpkin, Cooked & Drained Well (See Tip)
    • 1 Cup Granulated Sugar
    • 1/2 Cup Milk
    • 2 Large Eggs
    • 1/4 Cup Butter, Melted
    • 2 Cups All Purpose Flour
    • 2 Tsp. Baking Powder
    • 1/2 Tsp. Baking Soda
    • 1 Tsp. Ground Cinnamon
    • 1/2 Tsp. Ground Nutmeg
    • 1/2 Tsp. Ground Ginger
    • 1 Cup Walnuts, Toasted & Chopped
    • 1 Cup Fresh or Frozen Cranberries

    Directions

    1. In a bowl, beat pumpkin, sugar, milk, eggs and butter. Combine dry ingredients; stir into pumpkin mixture. Fold in walnuts and cranberries.
    2. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 350° for 70 minutes or until a toothpick inserted in the center comes out clean.
    3. Cool in pan for 10 minutes; remove to a wire rack to cool completely.
    4. Tip: You can substitute equal parts canned pumpkin for the fresh. If the fresh pumpkin is frozen, allow to thaw then place in sieve over a bowl; rest overnight in refrigerator. Gravity will pull out excess water so your bread won't be soggy or too moist.
    5. Yield: 1 Loaf

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