PUMPKIN CRANBERRY BREAD
This recipe is so moist and spicy. The bread actually tastes even better the day after it is baked. Great for holiday gift giving! Try using this bread instead of white bread for making Pumpkin Bread Pudding.
Provided by Donna Graffagnino @StillWild
Categories Other Desserts
Number Of Ingredients 17
Steps:
- Pan Options: 3 7x3 inch loaf pans; 2 9x5 loaf pans; 2 8x4 loaf pans and 1 pan of mini size muffins; 7 mini loaf pans; 1 large bundt cake and 6 large muffins; Preheat oven to 350 degrees F. Grease and flour three 7x3 inch loaf pans.
- In a large bowl, mix together pumpkin puree, eggs, oil, applesauce, apple juice or water, vanilla, and sugars until well blended.
- In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves, ginger, and dried cranberries (and baking soda if making muffins). Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans. Top loaves with walnut bits (optional).
- Bake for about 50 minutes, less for mini-loaves and muffins, in a preheated oven and check for doneness. It will probably take more time depending on the size pan you use.
- Always do the toothpick test rather than rely on cooking times. When the toothpick comes out clean they are done. Don't overcook them! Remember, cooking times are approximate because everyone's oven cooks differently.
- If your oven heats unevenly, turn the pans part way through the cooking process for even cooking. If your oven cooks a little hot and the inside isn't done yet according to the toothpick test, but the tops are done and you don't want them to over-brown, put a foil tent on top until the bread is done.
- *Note: If making muffins instead of bread, add 1/2 tsp baking powder to the recipe.
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