Pumpkin Cranberry Nut Bread

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:

  1. Preheat oven to 350 degrees. Grease and flour pans or use butter spray.
  2. In large bowl, mix pumpkin, eggs, oil, water, vanilla, white sugar, and brown sugar until well blended.
  3. In a separate bowl, whisk together flour, salt, baking soda, and the spices.
  4. Mix in the dry ingredients to the pumpkin mixture until well blended.
  5. Pour into prepared pans.
  6. Bake about 35 minutes in the preheated oven until loaves test done when a toothpick is inserted in the center comes out clean.
  7. 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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