Kittencal's Pumpkin Bread |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 4 |
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To make things easier you can chop the cranberries in the processor, raisins or chopped nuts may be used in place of the cranberries - try to make this a day ahead, the bread only gets better with age and this makes great muffins too - this will make three 7 x 3-inch loaves :) Ingredients:
1 (15 ounce) can pumpkin puree |
4 large eggs |
1 cup vegetable oil |
2 teaspoons vanilla |
2/3 cup unsweetened apple juice or 2/3 cup water |
2 cups white sugar |
1 cup brown sugar, packed |
3 1/2 cups all-purpose flour |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
2 teaspoons cinnamon |
1 teaspoon ground nutmeg |
3/4 teaspoon clove |
1/2 teaspoon ginger powder |
3/4-1 cup coarsley chopped fresh cranberries (or use 1 cup raisins or nuts) (optional) |
Directions:
1. Set oven to 350 degrees (oven rack set to second-lowest position).
2. Butter three 7 x 3-inch loaf pans.
3. In a bowl whisk together the pumpkin puree with eggs, oil, vanilla, apple juice or water and both sugars until well blended.
4. In another bowl mix together the flour, baking soda, salt, cinnamon, cloves, nutmeg and ginger powder; add to the pumpkin mixture using a wooden spoon just until blended.
5. Mix in chopped cranberries or raisins.
6. Evenly divide into the baking pans.
7. Bake for about 50-60 minutes or until the loaves test done.
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