Pumpkin Cranberry Bread
This delicious quick bread is perfect for an autumn or holiday treat, but it will be enjoyed at any time of year! The dried cranberries make it even tastier!
- 3 cups whole wheat pastry flour or unbleached flour
- 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsps ground cinnamon
- 1 tsp ground nutmeg
- 1/2 tsp ground cloves
- 2 cups sugar
- 1 cup vegetable oil
- 3 eggs
- 2 cups pumpkin puree 16 oz can
- 1 cup dried cranberries sweetened
Preheat oven to 350 degrees Fahrenheit. Grease and flour two 9 x 5 x 2 1/2″ bread pans, set aside.
In a medium bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. Set dry ingredients mixture aside.
In a large bowl, combine sugar, oil, and eggs. Add pumpkin puree and mix well.
Gradually add dry ingredients to pumpkin mixture and stir well after each addition.
Fold dried cranberries into batter.
Evenly divide batter into two loaf pans and bake for 55 – 60 minutes. Bread is done when a toothpick inserted in the center comes out clean.
Cool bread in the pans for 10 minutes then turn loaves out on a wire rack. Cool completely before slicing.
Refrigerate loaves for up to a week. You may wrap and freeze bread for up to two months.
You may substitute raisins for the cranberries, or omit the cranberries.
Add 1 cup chopped walnuts or pecans if desired.