Last week I posted a recipe for Pumpkin Cranberry Bread. It’s a recipe from my mom and I make it every year. Last year I think I doubled it and this year I tripled it. It made five regular sized loaf pans and the Pampered Chef mini loaf pan, which is four mini loaves. It was SO easy to triple the recipe and I literally used just one dry measuring cup (the one cup measure) and one wet measuring cup, with a couple of measuring spoons and one big spatula/scraper, so despite yielding so many breads, the cleanup was minimal. I took a ton of photos, so I thought I’d share the triple recipe with you and show you photos of the process as well. Recipe first, photos at the end…
TRIPLE RECIPE for PUMPKIN CRANBERRY BREAD
*I used a lobster pot type of stock pot (we registered for it when we got married, but we never do make lobster!) to do my mixing and one large Pampered Chef scraper. I don’t think my Kitchen Aid stand up Mixer could fit the amount of ingredients in the bowl, nor could it have mixed them.
3 cans Libby Pumpkin (equals six cups of pumpkin, each can is 15 ounces)
6 cups sugar
1 1/2 cups water
1 1/2 cups canola oil
12 cups flour
12 tsp or 4TBL baking powder
3 tsp. salt
1 1/2 tsp baking soda
1 1/2 tsp cinnamon
1 1/2 tsp grd. ginger
3/4 tsp grd. cloves
3 packages cranberries
The directions remain the same, but I’m pasting them here anyway. A couple of tips: I mixed all the wet ingredients in the pan together first to make sure the eggs were well-mixed. Then I mixed again after I put in six cups of flour, then added the last six and mixed again. Then I added in my spices…mixed again, and the cranberries…mixed again and then portioned it all out. Super easy.
Preheat oven to 350 degrees. Grease loaf pan(s). You can either use two large loaf pans or 3 mini loaf pans.
Beat together pumpkin, sugar, water, eggs and oil.
Sift in remaining ingredients except cranberries. Mix just until smooth.
Gently fold in cranberries.
Pour into loaf pan(s) and spread evenly.
Bake in the center of oven for 60 – 70 minutes for large loaves, less time (40-50 minutes for smaller loaves) or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.
Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.
Bread may be made in advance, covered and chilled for up to four days.(When I make two loaves for us I often save one to eat and keep one to freeze to eat at a later date.)