Pumpkin Cranberry Nut Bread
Pumpkin Cranberry Nut Bread
Makes 4 mini loaves (3.5×6 inch pans)
1/2 (15-oz) can pumpkin
2 eggs
½ cup vegetable oil
1/3 cup water
½ tsp vanilla
¾ cup white sugar
¼ cup light brown sugar
1 ¾ cup flour
1 tsp baking soda
¾ tsp salt
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
¼ tsp ground ginger
¼ cup walnuts
¼ cup dried cranberries
Directions:
- Preheat oven to 350 degrees. Grease and flour pans or use butter spray.
- In large bowl, mix pumpkin, eggs, oil, water, vanilla, white sugar, and brown sugar until well blended.
- In a separate bowl, whisk together flour, salt, baking soda, and the spices.
- Mix in the dry ingredients to the pumpkin mixture until well blended.
- Pour into prepared pans.
- Bake about 35 minutes in the preheated oven until loaves test done when a toothpick is inserted in the center comes out clean.
- Allow breads to cool in the pans on a rack about 15 minutes. Turn out breads onto cooling racks to cool to room temperature.
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