Real Recipes From Real Home Cooks ®
New England Harvest Cranberry Pumpkin Bread
"Wonderful on a cold rainy day like I have here today. I have made this about 5 times since finding the recipe last year & always love it. I changed it from the original a little in the matter of spices & adding some flavoring. This is different than most other pumpkin cranberry breads in that it uses canned sauce so it is good year round if you don't have a frozen stash of cranberries. I haven't yet made it with the glaze. It is great without it spread with butter or Pumpkin Butter. You can sub 1 1/2 tblsp pumpkin pie spice for the spices but personally I like to be able to add a little more or less of whatever I may or may not be in the mood for...."
INGREDIENTS
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3 1/2 cups all-purpose flour
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1 2/3 cups sugar
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2 teaspoons baking soda
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1 teaspoon baking powder
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3/4 teaspoon salt
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1 tablespoon cinnamon
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1/2 teaspoon nutmeg
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1/2 teaspoon allspice
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1 teaspoon ginger
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1 teaspoon vanilla extract
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1 teaspoon orange extract
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1 (16 ounce) can whole berry cranberry sauce
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1 (16 ounce) can pumpkin
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2/3 cup vegetable oil
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