PUMPKIN & CRANBERRY LOAVES
Yield:
two 9x5x3 inch loaves
Ingredients
- 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
- pecans
Instructions
- 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.
- Enjoy!
Pin For Your Pinterest!
Leave a Reply