Kittencal's Pumpkin Bread

"To make things easier you can chop the cranberries in the processor, raisins or chopped nuts may be used in place of the cranberries --- try to make this a day ahead, the bread only gets better with age and this makes great muffins too --- this will make three 7 x 3-inch loaves :)"
 
Download
photo by a food.com user photo by a food.com user
Ready In:
1hr
Ingredients:
15
Yields:
3 loaves
Advertisement

ingredients

Advertisement

directions

  • Set oven to 350 degrees (oven rack set to second-lowest position).
  • Butter three 7 x 3-inch loaf pans.
  • In a bowl whisk together the pumpkin puree with eggs, oil, vanilla, apple juice or water and both sugars until well blended.
  • In another bowl mix together the flour, baking soda, salt, cinnamon, cloves, nutmeg and ginger powder; add to the pumpkin mixture using a wooden spoon just until blended.
  • Mix in chopped cranberries or raisins.
  • Evenly divide into the baking pans.
  • Bake for about 50-60 minutes or until the loaves test done.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. Kittnecal--I think you must be a trained chef, because your recipes totally ROCK! I made muffins out of this recipe, using 1/4 cup batter for each muffin. It made 33 muffins. I left out the cranberries/nuts/raisins, as my kids don't like those, but I did sprinkle the top of each muffin with raw, shelled pumpkin seeds. I baked them at 350 for 40 minutes. They are super!
     
  2. These were good, but I thought they could have been a little heavier on the pumkin side, just personal preference. I used raisins which added a nice twist, though next time (and I will make again), I'll def. try the cranberries.
     
  3. I cut this down to 1 loaf, and used only one egg and a little extra pumpkin to make up for the 1/3 egg. I used the brown sugar, but subbed Splenda for half of the white sugar. The spices were right on and the bread smells and tastes great. Along with the cranberries, I added some pepitas. I am going to try it as muffins next time!
     
  4. I did a diabetic conversion on this and it was a real hit my 2 diabetic guests and myself. I made a 2 loaf amount and baked it one deep heart shaped pan. The reduced amount ask for 2/3 of a can of pumpkin and I used the full can rather than toss the remaining bit. Other changes were: the eggs became a very scant 1/2 cup of Eggbeaters, the applesauce in place of the second amount of oil, 2 tbsp of water, 1/3 cup of Splenda brown sugar blend, 1 cup Splenda in place of the white sugar, 1/3 cup of flour became whole wheat and the cranberries/raisins became some chopped pecans. It accepted the changes very well and it's delicious and very fragrant while baking. This one is a keeper for sure. Thanks Kit.
     
  5. Turned out really good, I followed the recipe exactly and it was wonderful.
     
Advertisement

RECIPE SUBMITTED BY

Advertisement
Advertisement
Advertisement

Find More Recipes