Breakfast/Brunch/ Dessert/ Thanksgiving/ Vegetarian

PUMPKIN & CRANBERRY LOAVES

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Ingredients

  • Makes two 9x5x3 inch loaves:
  • 4 cups all purpose flour
  • 4 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoon salt
  • 1 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1 1/2 cups sugar
  • 1 1/2 cups packed brown sugar
  • 1 cup vegetable oil
  • 4 large eggs at room temperature
  • ​2 (15 ounce) cans pumpkin puree
  • 1 teaspoon pure vanilla extract
  • ​6 ounces, or more, dried cranberries, cherries or raisins
  • pecans

Instructions

1

Preheat oven to 350 degrees Fahrenheit. Grease the bottom and sides of two 9x5x3 inch loaf pans.

2

​In a large bowl sift together the flour, cinnamon, baking soda, and clove powder.

3

​In a separate very large bowl combine the oil, granulated sugar and brown sugar and beat to combine.

4

Add eggs and beat well.

5

​Beat in canned pumpkin and vanilla extract.

6

​Add the flour in 3 batches until combined.

7

Fold in the dried cranberries.

8

Distribute the batter evenly between the two prepared loaf pans.

9

​Sprinkle the pecans over the top.

10

​Place on a baking pan and into the oven.

11

​Bake about 55-65 minutes or until the center is set. It may take longer to cook since these are large loaves. bake until a toothpick inserted in the center comes out with crumbs attached or clean. No batter. If there's batter on the toothpick, they need more baking.

12

​Cool in pans at least 20 minutes.

13

Remove from pans and serve with butter and some hot tea.

14

​These may be wrapped in plastic wrap and stored in the refrigerator (up to a week) or in the freezer (up to a month).

15

These make perfect gifts so make them and give them away.

16

​Enjoy!

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