Thea's Cranberry Pumpkin Bread

Thea Pappalardo

By
@Sassy01

I had some canned pumpkin in the freezer. I need part of it for something else and wanted to use up what was left. This was the yummy result.


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Comments:

Serves:

12

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Blue Ribbon Recipe

Notes from the Test Kitchen:
This pumpkin bread isn't overly sweet and has just the right amount of the fall seasonings to make this extra yummy. I love freshly grated nutmeg - this makes the bread really special. The cranberries and walnuts are a little extra bonus. It's just enough to make one spectacular loaf of bread. You're going to love this on a cool, crisp fall morning.

Ingredients

1/3 c
canola oil
1 1/4 c
sugar
2
eggs
1 c
pumpkin puree
1/4 c
water*
1 1/2 c
plus 2 tbs ap flour
1 tsp
baking soda
1/4 tsp
baking powder
1/2 tsp
salt
1/2 tsp
cinnamon
1/4 tsp
ground cloves
1/4 tsp
freshly grated nutmeg
1/4 tsp
ginger
1/3 c
Craisins
1/3 c
coarsely chopped walnuts

Directions Step-By-Step

1
Preheat oven to 350°. Grease the bottom of a loaf pan.
2
In a large bowl, cream oil and sugar. Add eggs, pumpkin, and water. Mix well.

*I used the water that separated from the defrosted pumpkin.
3
In a small bowl, mix dry ingredients.
4
Combine with pumpkin mixture.
5
Stir in Craisins and nuts.
6
Pour into pan.
7
Bake 45-50 minutes or until a toothpick inserted in center of loaf comes out clean.
8
Let cool and then remove from pan.

About this Recipe

Main Ingredient: Flour
Regional Style: American
Collections: Fall Food, Holiday Baking