My favorite thing to make this time of year is Pumpkin Cranberry Bread. I’ve been dying for it since October, but living in San Diego means that it is still too hot outside to even think about cooking something in the oven this time of the year. We finally had a break from the heat last week and the first thing I did was dig out the old pumpkin bread recipe. I don’t even DARE tell you guys how many loafs my husband and I have already gone through, it’s a bit embarrassing, but this bread is so good, warmed up with butter, that we can’t stop eating it!
For me, it is the cranberries that really make this bread. They give it a little bit of sweet-tartiness that combined with the melt-in-your-mouth pumpkin bread makes it irresistible. You try just having one slice!
- 3 cups all-purpose flour
- 2 tsp baking soda
- 1½ tsp salt
- 5 tsp pumpkin pie spice
- 3 cups sugar
- 1 (15 oz) can pure pumpkin
- 4 eggs
- ½ cup orange juice
- 1 cup vegetable oil
- 1 cup cranberries
- Preheat oven to 350 degrees.
- Grease & flour two 9X5-inch loaf pans
- Combine flour, baking soda, pumpkin pie spice & salt in a large bowl.
- Combine sugar, pumpkin, eggs, vegetable oil and orange juice in a large bowl; mix until just blended.
- Add pumpkin mixture to flour mixtures and stir together until just moistened.
- Fold in cranberries & spoon batter into prepared pans.
- Bake for 70 minutes or until knife inserted in center comes out clean.
- Cool on wire racks.