My friend Betty, treated me to this moist and delicious pumpkin cranberry loaf. What is it about fall that pumpkin and spice is like wrapping a warm blanket around you on chilly evenings. She was kind enough to share it with me, now I want to share the recipe with you.
- 2 1/4 cup flour
- 1/2 teaspoon cloves
- 1/2 teaspoon nutmeg
- 2 teaspoon cinnamon
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 cups sugar
- 2 cups pumpkin puree or 1-15 ounce can
- 1/2 c oil
- 1 cup frozen cranberries
- 1 cup nuts, optional ( I used a mix of almonds and pecans, as that's what I had on hand)
- Preheat to 350 degrees.
- Grease 2 loaf pans.
- Combine dry ingredients in a large bowl.
- In a separate bowl mix together the eggs, sugar, pumpkin, oil and blend. Stir pumpkin mixture into flour mixture and stir just until batter is moistened.
- Add coarsely chopped cranberries and nuts if using, and fold in gently being care not to over stir.
- After 50 minutes put a toothpick in the center of the loaf and if it comes out clean the loaf is done.
- Bake for 50-60 min. My oven needed the full 60 minutes baking time.
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