thea's cranberry pumpkin bread
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.
prep time
20 Min
cook time
50 Min
method
Bake
yield
12 serving(s)
Ingredients
- 1/3 cup canola oil
- 1 1/4 cups sugar
- 2 - eggs
- 1 cup pumpkin puree
- 1/4 cup water*
- 1 1/2 cups plus 2 tbs ap flour
- 1 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon ginger
- 1/3 cup Craisins
- 1/3 cup coarsely chopped walnuts
How To Make thea's cranberry pumpkin bread
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Step 1Preheat oven to 350°. Grease the bottom of a loaf pan.
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Step 2In a large bowl, cream oil and sugar. Add eggs, pumpkin, and water. Mix well. *I used the water that separated from the defrosted pumpkin.
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Step 3In a small bowl, mix dry ingredients.
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Step 4Combine with pumpkin mixture.
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Step 5Stir in Craisins and nuts.
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Step 6Pour into pan.
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Step 7Bake 45-50 minutes or until a toothpick inserted in center of loaf comes out clean.
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Step 8Let cool and then remove from pan.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Other Breakfast
Category:
Other Desserts
Category:
Sweet Breads
Category:
Other Snacks
Keyword:
#walnuts
Keyword:
#cranberries
Keyword:
#pumpkin
Keyword:
#Cranberry
Keyword:
#bread
Collection:
Fall Food
Collection:
Holiday Baking
Method:
Bake
Culture:
American
Ingredient:
Flour
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