We’re Cooking: Pumpkin Cranberry Pecan Bread

Feeling fall festive on Thanksgiving I decided to make a plethora of pumpkin bread in lieu of making a punkin pie, while waiting for our little turkey breast to roast. Just the right blend of spice, sweetness and fall flavors, just right for the holiday.


Pumpkin Cranberry Pecan Bread
2 1/2 cups self rising flour
1/2 cup vegetable oil
1 cup sugar
2 eggs, lightly beaten
1 teaspoon cinnamon
3/4 teaspoon all spice
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground nutmeg
pinch salt
1 15oz can pumpkin puree
3/4 cup fresh cranberries
1/2 cup chopped pecans

Sift together the flour and spices in a large bowl and set aside.  In a separate bowl combine the eggs, pumpkin, sugar and oil.  Whisk together until completely combined then add in the flour mixture.  Stir to combine completely then stir in the pecans and cranberries.  Preheat oven to 325 degrees.  Pour mixture into two well buttered 9×5 inch loaf pans half way full or 5 mini buttered loaf pans.  Bake for 1 hour or until the top is golden brown and a toothpick comes out clean when inserted into the center of each loaf.  Serve with sweet butter and honey.


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