- Makes two 9x5x3 inch loaves:
- 4 cups all-purpose flour
- 4 teaspoons ground cinnamon
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 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
Preheat oven to 350 degrees Fahrenheit. Grease the bottom and sides of two 9x5x3 inch loaf pans.
In a large bowl sift together the flour, cinnamon, baking soda, and clove powder.
In a separate very large bowl combine the oil, granulated sugar and brown sugar and beat to combine.
Add eggs and beat well.
Beat in canned pumpkin and vanilla extract.
Add the flour in 3 batches until combined.
Fold in the dried cranberries.
Distribute the batter evenly between the two prepared loaf pans.
Sprinkle the pecans over the top.
Place on a baking pan and into the oven.
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.
Cool in pans at least 20 minutes.
Remove from pans and serve with butter and some hot tea.
These may be wrapped in plastic wrap and stored in the refrigerator (up to a week) or in the freezer (up to a month).
These make perfect gifts so make them and give them away.
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