Are cans of pumpkin suddenly popping up at the end of every aisle in your grocery store? Well, i love that is means it’s fall and holidays and the smell of cloves! This pumpkin recipe has been a favorite of friends.
But this fall, I wanted a sweet bread recipe with pumpkin and I also wanted to use fresh cranberries from my mother-in-law. I found a recipe in an old Southern Living, and then reduced the sugar and added fresh cranberries (instead of pecans) and I love the sweet/tangy combination. Plus I adore any recipe that makes two. It’s perfect for sharing with a friend or neighbor. Just like banana bread, I think it’s best sliced and toasted the next day!
- 4 large eggs
- 2 cups sugar
- 1 cup vegetable oil
- 1 (15-oz) can pure pumpkin
- 1 tsp. vanilla
- 3 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 2/3 cup water
- 1 C chopped cranberries
Whisk eggs in a large bowl. Add sugar, oil, pumpkin, and vanilla.
In a separate bowl, whisk dry ingredients (flour, baking soda, salt, cinnamon, allspice, nutmeg and cloves.)
Add dry ingredients to wet ingredients and then fold in water and cranberries.
Pour batter into 2 greased and floured 9- x 5-inch loafpans.
Bake at 350° for 1 hour (or until a wooden pick inserted in center comes out clean.) Cool in pans on a wire rack 10 minutes; remove from pans, and cool completely on wire rack.