Cranberry Pumpkin Bread

Kori and decided to make this recipe tonight and it was really good so I thought I would share! (Our friend and neighbor, Leslie, still makes the best pumpkin bread EVER! Maybe someday we will get her recipe!)

1 (15 ounce) can pumpkin
1 cup vegetable oil
2/3 cup water
4 large eggs
3 1/3 cups all-purpose flour
3 cups sugar
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cloves
1 cup chopped fresh or frozen cranberries
1 cup raisins (optional)
1/2 cup chopped walnuts (optional)

1. Preheat oven to 350 degrees. Spray 2 (10-inch) loaf pans with nonstick baking spray with flour.

2. In a large bowl, add pumpkin, oil, 2/3 cup water, and eggs; beat at medium speed with a mixer until combined.

3. In a medium bowl, combine flour, sugar, baking soda, cinnamon, nutmeg, and cloves. Gradually add to pumpkin mixture, beating until smooth. Stir in cranberries, raisins, and walnuts. Spoon batter into prepared pans, and bake for 50 t0 60 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.


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