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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cranberry Pumpkin Bread Recipe

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This recipe for Cranberry Pumpkin Bread is from The Kitchen Witch Cookbook (Revisited), one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 eggs
2 C. sugar
1 C. canned pumpkin
1/2 C. vegetable oil
2 1/4 C. all-purpose flour
1 Tbsp. pumpkin pie spice
1 tsp. baking soda
1/2 tsp. salt
1 C. fresh or frozen cranberries. chopped
Directions:
Directions:
Preheat oven to 350ºF.
Grease two 9"x5" loaf pans.
Sift dry ingredients together in medium size bowl. Beat the eggs and sugar in a mixing bowl. Add pumpkin and oil. Mix well. Add dry ingredients and stir just until moistened. Fold in cranberries. Spoon into pans and bake for 50-55 minutes or until brad tests done. cool in pans for 10 minutes before removing to wire racks.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
90 minutes
Personal Notes:
Personal Notes:
My granddaughter, Kylie, gave me this recipe, hand-written when she was 8 years old, to make for Thanksgiving. I have been making this recipe every Thanksgiving (and sometimes in between) ever since! It is delicious without the cranberries and is also delicious with chocolate chips. This recipe may be made in 3"x5" mini loaf pans.

 

 

 

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