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Cranberry-Orange Pumpkin Bread

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Submitted by: colleen leavell

 

This quick bread batter contains canned pumpkin, orange juice (or brewed coffee), nuts, cranberries (or raisins) and a blend of spices.
 

Ingredients

  • 3 1/2 cups flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 1 tsp baking powder
  • 1 tsp nutmeg
  • 1 tsp allspice
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 3 cups white sugar
  • 1 cup canola oil
  • 4 eggs, beaten
  • 2 cups solid pack pumpkin puree
  • 2/3 cup orange juice or cooled coffee
  • 1 tsp vanilla
  • 1 cup chopped pecans
  • 1 cup chopped cranberries (or raisins)

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Method

Preheat oven to 350 degrees. Grease 2 loaf pans. In a medium bowl, combine flour, baking soda, salt, baking powder, and spices. In a large bowl, mix sugar, oil and eggs, using electric mixer. Stir in pumpkin. Slowly blend dry flour mixture into pumpkin mixture at low speed. Add blend in orange juice or coffee and vanilla. Stir in pecans and cranberries. Pour batter into prepared pans. Bake about 1 hour or until toothpick inserted in center comes out clean. Cool at least 10 minutes before removing from pans.

 

Notes: If using cranberries, toss them with a little of the sugar after chopping to prevent clumping.

 

Number of Servings: 2 loaves

 

Submitted by: colleen leavell ()

 

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