Cranberry walnut pumpkin bread
 
Prep time
Cook time
Total time
 
Sweet, moist pumpkin bread loaded with fresh, tart cranberries and crunchy walnuts - take your pumpkin bread to a whole new level.
Author:
Recipe type: Breakfast
Serves: 12 servings
Ingredients
  • 2 cups pumpkin puree
  • 2 cups sugar
  • ½ cup water
  • 4 large eggs
  • ½ cup canola oil
  • 4 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • ½ teaspoon baking soda
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ⅛ teaspoon ground cloves
  • 1 cup fresh cranberries
  • ¾ cup walnut halves
Instructions
  1. Preheat oven to 350° F. and butter 2 loaf pans, 8½ by 4½ inches.
  2. In the bowl of an electric mixer, beat together the pumpkin, sugar, water, eggs, and oil. Sift in flour, baking powder, salt, baking soda, and spices and mix until smooth. Fold in cranberries and walnuts and divide batter into prepared pans.
  3. Bake bread in middle of oven 1 hour and 10 minutes, or until a tester comes out clean, and cool in pan on a rack 5 minutes. Turn bread out onto rack and cool completely.
Recipe by white plate blank slate at https://whiteplateblankslate.com/cranberry-walnut-pumpkin-bread/