Cranberry Pumpkin Bread

Nothing smells like a fall kitchen like the aroma of pumpkin cranberry bread!

The incredibly moist inside is studded with tart cranberries and pecans. That combined with the wonderful blend of pumpkin and spices gives the bread a delicious burst of flavor!

This recipe makes a lot of quick bread. I used one bundt pan and four mini loaf pans (which, I might add, are adorable and great for giving away as gifts) or you could use two loaf pans.

You'll be thanking me after you make this! Enjoy!


Cranberry Pumpkin Bread
Adapted from: Shared Sugar

Ingredients

2 1/2 cups pumpkin puree
2/3 cup water
2/3 cup oil
4 eggs
2 1/2 cup sugar
3 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon allspice
1/2 tsp cloves
2 teaspoons baking soda
2 teaspoons baking powder
1/2 tsp salt
2 cup chopped pecans (optional, I added)
2-3 cups fresh or frozen (not dried) cranberries

Directions

Preheat oven to 350°F. Grease two loaf pans (I used one bundt pan and four mini loaf pans). In a large bowl, whisk together pumpkin puree, water, oil and eggs until just combined. In another bowl, mix together all of the dry ingredients.

If using frozen cranberries, place them in a strainer and run them under water for a few minutes until mostly thawed.

Then, add cranberries and pecans to the dry ingredient mixture. Add the dry ingredients to the wet, and mix with a wooden spoon by hand. Mix until the batter is combined, but don’t over mix. Distribute the batter equally in the pans, which should fill each about half way.

Bake for 50 minutes to 1 hour, or until a toothpick comes out clean in the center (I took my bundt pan out at 50 minutes and the mini loaf pans out at 35 minutes). Cool on a wire rack.

Look at those savory ruby jewels...

....gorgeous, festive and flavorful!