Pumpkin Palooza Recipe of the Day: Pumpkin Cranberry Bread

19 Nov

Done….

Originally posted on November 14, 2011

The recipe I’m sharing today is one of my favorite Thanksgiving recipes. Each year this is what we have for breakfast on Thanksgiving morning, and we grill it, which is superb! The kids all watch the Macy’s Thanksgiving Parade while they eat their grilled bread. I also usually make mini loaves of this to give the individual teachers as a gift, as well as two loaves to put in the faculty rooms at the kids’ school and my husband’s school as a thank you to everyone. Last year I think I tripled the recipe, if I remember correctly and had to mix it in a huge stock pot. Not sure what my plan of attack will be this year, but I have already stocked up on my cranberries and my pumpkin!

Enjoy!

PUMPKIN CRANBERRY BREAD

INGREDIENTS

2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries

DIRECTIONS:

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.)

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10 Responses to “Pumpkin Palooza Recipe of the Day: Pumpkin Cranberry Bread”

  1. akateacher November 14, 2011 at 8:56 am #

    This sounds absoutely delicious! Every year I bake mini-loaves of different breads, wrap them and give them to the neighbors at Christmas. This may be a new one to add! Thanks for sharing!

    • thewholebagofchips November 14, 2011 at 9:01 am #

      I end up giving the recipe along with it because so many people who receive the bread then ask for the recipe. Now I just give it as part of the gift. Enjoy!

  2. Adina Neufeld November 16, 2011 at 8:57 am #

    This looks great. I like your blog! Going to add it to my list.

  3. Melissa Ricahrd November 9, 2012 at 11:09 am #

    Yum! Can’t wait to try it 🙂

    • Melissa Richard November 9, 2012 at 11:10 am #

      LOL So excited I misspelled my last name 🙂

  4. aviets November 17, 2014 at 9:29 am #

    This looks great! Friday is my baking day, so I’ll plan on trying it this Friday!

  5. Rae November 22, 2014 at 6:37 pm #

    This sounds amazing! I think it’s just wonderful that you make extra loaves to put in the faculty rooms. I never would have thought of that, and it’s such a thoughtful touch! Thank you so much! I am not a baker (well, not a good one, hah), but I am definitely going to try this. Hope you have a fantastic Thanksgiving!

    • thewholebagofchips November 22, 2014 at 6:43 pm #

      I just spent Wednesday afternoon making a triple recipe and Friday afternoon making a single, and they’re all in the freezer ready to hand out next week! Have a wonderful Thanksgiving! !

Trackbacks/Pingbacks

  1. Pumpkin Palooza Recipe of the Day: Pumpkin Cranberry Bread — The Whole bag of Chips | Foodfhonebook - November 20, 2016

    […] via Pumpkin Palooza Recipe of the Day: Pumpkin Cranberry Bread — The Whole bag of Chips […]

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