Cranberry-Raisin Pumpkin Bread

"Delicious pumpkin bread was adapted from Bon Appetit (October, 2003)."
 
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Ready In:
1hr 20mins
Ingredients:
16
Yields:
1 loaf
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ingredients

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directions

  • Preheat oven to 350-degrees F.
  • Spray loaf pan (9"x5") with cooking spray.
  • Sift dry ingredients (flour- baking powder) together in small bowl.
  • Set aside.
  • Cream butter or margarine in large bowl of electric mixer.
  • Gradually add sugar.
  • Beat in eggs, one at a time.
  • Add pumpkin and vanilla.
  • Add dry ingredients alternately with buttermilk.
  • Fold in cranberries, raisins and walnuts (if using).
  • Transfer batter to prepared pan.
  • Bake for 1 hour 10 minutes or until toothpick comes out clean.
  • Cool in pan on cooling rack for 15 minutes before inverting bread on cooling rack to finish cooling.

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Reviews

  1. Delicious, The best I have ever made. We love the craisins, raisins,and walnuts in it. The spices espically the ginger makes it so yummy. It is easy to make, I think it will be great toasted. Thank you, Ellie for this delicious recipe. I will be making more before Thanksgiving.
     
  2. Very nice recipe! I was looking for a pumpkin bread recipe and like that this one had both craisins and raisins. I thought the spices are pretty mild. I made these in 2 small loaf pans instead of 1 larger.
     
  3. Rita L (see my other recipe reviews) posted Jan 6, 2004 Fabulous! I just loved this. I used brown sugar, doubled the cinnamon and had frozen pureed baked butternut squash (in place of pumpkin)which which I defrosted and brought to room temperature before adding to butter and sugar mixture.I also used all cranraisins.Thanks for a great recipe.
     
  4. Very good, skipped the raisins, doubled the spices, except nutmeg.
     
  5. Good and easy to make. I had real cranberries and used them, I had forgotten how good and zingy the are after using dried cranberries for the rest of the year. Pretty and everyone will like it. Keeps well too.
     
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Tweaks

  1. My husband gave you an A+. I omitted the raisins and used the cranberries instead. But, I would prefer more of a pumpkin flavor. But, it was still a good recipe. Thanks.
     

RECIPE SUBMITTED BY

<p>I love cooking and trying different foods, but my favorite cookbooks are now Weight Watchers or low fat/low cal cookbooks as I tend to try and make low fat/low cal recipes. I lost over 90 pounds on Weight Watchers and have maintained for over a year now -- so my cooking/eating habits have changed drastically following my weight loss and to keep it off!</p>
 
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