Pumpkin Bread with Cranberries
By Marie Powell
Yields: 12 servings
Prep time: 15 minutes
Cook time: approximately 1 hour
A traditional 9x5x3 loaf pan will hold one batch of batter and bakes in approximately 1 hour, though some time variations exist for different types of pans. The pans I really enjoy are roughly one-half and one-third the volume of those standard pans, which is perfect to share small loaves with some of my neighbors or make a variety of small baked goodies to give as gifts. The recipe and oven temperature stay the same for smaller pans, but the baking time will decrease to 30-45 minutes for most small loaves and to 20-25 minutes for muffins. You’ll know your pumpkin bread is done when a toothpick inserted in the center comes out clean.
This recipe doubles very easily, as most standard canned pumpkin containers yield more than 1 cup of pumpkin. Double your ingredients, choose a variety of pan sizes, and plan to share this delicious pumpkin bread recipe!
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1 tablespoon baking powder
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon baking soda
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon ground ginger
- 1 cup canned pumpkin
- 1⁄2 cup milk
- 2 eggs
- 1⁄3 cup shortening
- 3⁄4 cup chopped walnuts or pecans
- 3⁄4 cup cranberries (fresh or dried)
- In a large mixer bowl, combine 1 cup of the flour with remaining dry ingredients.
- Add pumpkin, milk, eggs, and shortening.
- Beat with a mixer on low until blended, then on high speed for 2 minutes.
- Add remaining flour, beat well. Stir in nuts and cranberries.
- Pour batter into a greased 9x5x3 pan (or smaller options as you like).
- Bake at 350 for 55-60 minutes until done. Adjust baking time for smaller loaves.
- Cool on a wire rack 10 minutes, then turn out of pans onto cooling rack until completely cool.
- Wrap pumpkin bread tightly overnight before serving.