thea's cranberry pumpkin bread

★★★★★ 6 Reviews
Sassy01 avatar
By Thea Pappalardo
from Queens Village, NY

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.

Blue Ribbon Recipe

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.

— The Test Kitchen @kitchencrew
★★★★★ 6 Reviews
serves 12
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For thea's cranberry pumpkin bread

  • 1/3 c
    canola oil
  • 1 1/4 c
  • 2
  • 1 c
    pumpkin puree
  • 1/4 c
  • 1 1/2 c
    plus 2 tbs ap flour
  • 1 tsp
    baking soda
  • 1/4 tsp
    baking powder
  • 1/2 tsp
  • 1/2 tsp
  • 1/4 tsp
    ground cloves
  • 1/4 tsp
    freshly grated nutmeg
  • 1/4 tsp
  • 1/3 c
  • 1/3 c
    coarsely chopped walnuts

How To Make thea's cranberry pumpkin bread

  • 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.