Real Recipes From Real Home Cooks ®

cranberry and walnut pumpkin bread

(2 ratings)
Recipe by
Christine Yandell
Mount Zion, IL

I make this from scratch so my recipe for the pumpkin filling is also posted

(2 ratings)
yield serving(s)
prep time 1 Hr
cook time 2 Hr

Ingredients For cranberry and walnut pumpkin bread

  • 2 sm
    pumpkins peeled sliced and quartered
  • 2 c
    sugar
  • 1 c
    brown sugar
  • 1 Tbsp
    pumpkin pie spice
  • 2 c
    water
  • PUMPKIN BREAD
  • 2 c
    sugar
  • 3/4 c
    vegetable oil
  • 4
    eggs
  • 2 c
    pumpkin mixture
  • 3 1/2 c
    all purpose flour
  • 2 tsp
    baking soda
  • 2 tsp
    baking powder
  • 1 tsp
    salt
  • 1 tsp
    cinnamon
  • 1 tsp
    nutmeg
  • 2/3 c
    water
  • 2 tsp
    vanilla
  • 1 c
    chopped walnuts
  • 2 c
    chopped fresh cranberries

How To Make cranberry and walnut pumpkin bread

  • 1
    Pumpkin Filling: Peel, slice, and quarter the 2 small pumpkins In a medium pan, place raw pumpkin, sugars, spice and water and turn to med heat and place a lid over stirring frequently until pumpkins are tender. Cool then place in blender and blend until a smooth consistency Freeze if not using right away
  • 2
    Preheat oven to 325 Pumpkin Bread: Mix Sugar and Oil, add Eggs 1 at a time mixing well, add Pumpkin Sift dry ingredients together and add to pumpkin mixture, alternating with water, beginning and ending with dry. Stir in vanilla, nuts, and fruit. Add to greased loaf pans and bake at 325 for 1 hour, sticking with toothpick to see if done

Categories & Tags for Cranberry and Walnut Pumpkin Bread:

ADVERTISEMENT
ADVERTISEMENT