Pumpkin Cranberry Bread
adapted from Lena Corwin
Makes 2-3 loaves
- 1 (15 oz) canned pumpkin
- 2/3 cup butter, melted
- 1 1/2 cups granulated sugar
- 1 1/2 cups brown sugar, lightly packed
- 4 eggs
- 1 teaspoon vanilla extract
- 3 1/2 cups flour
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon cloves
- 2 teaspoon baking soda
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 2/3 cup water
- 1 cup chopped walnuts or pecans
- 12 oz chopped fresh cranberries (find in your freezer section and defrost before using)
Preheat the oven to 350°F. Combine the eggs, pumpkin, butter, granulated sugar, brown sugar, and water in a large bowl and mix with a whisk to combine.
In a small bowl, combine all of the dry ingredients, plus the nuts and cranberries.
Add the dry ingredients to the wet, and mix with a wooden spoon by hand until just combined.
Spray the pans with cooking spray and distribute the batter equally in the pans. They should be filled about half way, do NOT overfill. I speak from experience, your oven will thank me! I know the short loaves aren’t particularly pretty, but better a short loaf than one that bubbles over and burns.
Bake for 45-60 minutes, until a toothpick comes out clean.