Email to Stacy      

Pumpkin Cranberry Bread

Source of Recipe

Libby's Pumpkin


Recipe Introduction

This is another Thanksgiving staple. I first made it in 1989 with my sister when I was in 9th grade.

List of Ingredients

3 cups sugar
1 cup vegetable oil
4 large eggs
1 16 ounce can solid pack pumpkin
3 1/2 cups all purpose flour
1 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp nutmeg
2/3 cup warm water (105 - 110 degrees F)
1 cup chopped fresh or frozen cranberries


Recipe

Preheat oven to 350 degrees F. Lightly butter 2 9x5x21/2" loaf pans. Beat sugar, oil, eggs and pumpkin in large bowl. Blend well. Sift flour, baking soda, baking powder, salt, cinnamon and nutmeg into another Large bowl. Stir the flour mixture into the pumpkin mixure. Slowly mix in the warm water. Fold in the cranberries.

Divide equally into greased pans. Bake until tops are golden brown and a toothpick inserted into the center comes out clean, about 1 hour. Transfer breads to racks and cool 10 minutes. Run knife around edges of breads. Turn breads onto racks and cool completely.