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Moist Pumpkin-Cranberry Bread Recipe

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This recipe for Moist Pumpkin-Cranberry Bread, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dana Carpenter
Added: Wednesday, November 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 c. flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. ginger
1 (15 oz.) can pumpkin
1 c. sugar
8 Tbsp. unsalted butter,
2 large eggs
2 tsp. vanilla extract
1 c. pecans or walnuts, toasted
1 c. dried cranberries

Directions:
Directions:
Generoulsy coat a 9x5 inch loaf pan with vegetable oil spray. Whisk the flour, baking soda, baking powder, cinnamon, salt, nutmeg, and ginger together in a large bowl. Whisk the pumpkin, sugar, melted butter, eggs, and vanilla togther in a separate bowl until frothy. Gently fold the pumkin mixture into the flour miture with a rubber spatula until just combined. Fold in the nuts and cranberries (if using). The batter will be very thick. Scrape the batter into the prepared pan and smooth the surface. Bake until golden and a toothpick inserted into the center comes out with just a few crumbs attched, 45-55 minutes. Let the loaf cool in the pan for 10 miuntes before unmolding onto a wire rack to cool for 1 hour.

Personal Notes:
Personal Notes:
I love to make this recipe into mini-loaves for the Fall.

 

 

 

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