Cranberry Pumpkin Bread
||1 hour, 5 minutes|
||1 hour, 25 minutes|
Egg, Tree Nuts, Wheat
Child Friendly, Freezable, Pre-preparable, Serve Cold
A rich bread that is a great addition to Thanksgiving menu, combining two traditional favorites--pumpkin and cranberry sauce.
- 3 1/2 cups white flour
- 1 2/3 cup sugar
- 2 teaspoons baking soda
- 1 teaspoon cinnamon (or substitute 2 tsp pumpkin pie spice for cinnamon, nutmeg, cloves and allspice.)
- 1/2 teaspoon nutmeg
- 1/4 teaspoon cloves
- 1/4 teaspoon allspice
- 3/4 teaspoons salt
- 1 teaspoon baking powder
- 1 16-oz can pumpkin ((not pumpkin pie mix))
- 1 16-oz can cranberry sauce (whole berry sauce)
- 2/3 cups vegetable oil
- 4 eggs
- 3/4 cups pecans (chopped)
||In large bowl, whisk together, flour, sugar, soda, spices, salt and baking powder. |
||In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir well. |
||Pour batter into two greased loaf pans (9 1/4" x 5" x 2"). Bake at 350 degrees F for 65 minutes, or until toothpick comes out clean. |
||Cool in pans 10 minutes then remove to cooling rack. |
||When cool, drizzle glaze over top if you wish. If freezing, freeze before glazing. |
||Optional Glaze: Mix 1 Cup sifted powdered sugar, 1/4 cup undiluted orange juice concentrate and 1/8 tsp allspice until smooth. |
Cranberry pumpkin bread is moist and rich. I personally think it stands on its own, so I never add the orange glaze to the cranberry pumpkin read as was recommended in the magazine recipe I clipped long ago.
You can bake the cranberry pumpkin bread in a pyrex 9 x 13 flat pan rather than loaf pans, if you prefer.
Adjust the spices to your liking.
Freezes great, so I make it several weeks before Thanksgiving. One less thing to worry about on the day.