Ingredients
- 4 eggs
- 2 cups pumpkin puree
- 1 cup vegetable oil
- 4 cups sugar
- 4 1/2 cups all-purpose flour
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 teaspoon salt
- 4 cups cranberries
Directions
Preheat oven to 350 degrees F.
In bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 (8 by 4-inch) loaf pans. Bake for 50 minutes.
Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
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By camp1973
cranston
on November 25, 2012
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Really delicious but like others said, bake time is way off. I would also consider cutting the sugar a bit & adding more cranberries.
By DiRider
Silicon Valley, CA
on November 25, 2012
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This recipe is fine, with the exception of the bake time. I baked in glass for 1 hour 35 minutes, convection. Then I switched off the oven, propped the door and let the loaves cool before removing from the oven. Helps prevent sag and splits.
The tartness of the fresh cranberries pairs nicely with the sweetness of this cakey bread. Try ground cardamom in place of the PP spice. I baked this bread and took it on a camping trip, then sliced it and toasted it on the camp stove griddle for breakfast. My family exclaimed "More please!"
By DianneMcBride
Sachse, TX
on November 08, 2012
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I LOVE this bread. It's the best quickbread I've ever made. I did make some modifications. I use olive oil instead of vegetable oil. I also use brown sugar and only use 2 cups. I add about 1/3 to 1/2 cup of molasses. I make it with whole wheat flour. I also add more spices just for extra flavor. I add cinnamon, ginger, ground cloves, and nutmeg as well as some orange zest. It does take longer to cook than the recipe calls for. Around an hour and 10 minutes for me. I use homemade pumpkin puree though so mine might be more watery than canned. The cooking time difference is the only reason I didn't give this recipe 5 stars.
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