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Now that October is here it’s time for one of my favorite treats…Pumpkin Bread. I like it with my morning coffee or with a cup of Pumpkin Spice Tea in the afternoon. It has all those flavors of fall that we look forward too. My go-to recipe is called Pumpkin Cranberry Bread and I have baked it for my family for years. This recipe makes a wonderful gift for friends, neighbors, and co-workers. I just bake it as mini loaves for an autumn thank you or Thanksgiving give away.
I hope that your family will enjoy this recipe as much as mine does. It goes together quickly and the wonderful aroma draws a crowd.
This is a wonderfully moist quick bread that your whole family will enjoy.
- 2 eggs slightly beaten
- 1 1/2 cups sugar
- 1/2 cup canola or vegetable oil
- 1 cup pumpkin canned
- 2 1/4 cup flour
- 1 Tbsp pumpkin pie spice
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup fresh or frozen cranberries chopped
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Combine the first 4 ingredients and mix well.
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Combine the flour, spices, soda and salt in a large bowl.
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Add the dry ingredients slowly to the pumpkin mixture. Stir until moistened.
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Add in the chopped cranberries. Pour into 2 greased loaf pans. If you are using mini loaf pans the batter from 1 loaf will fill 3 small pans.
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Bake the large loaves for 1 hour. Check the center for doneness. Small loaves will only take 45-50 mins.
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Allow to cool slightly on a rack before removing from the pan.
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If you like a glaze, you can drizzle on the loaf after it has cooled completely. To make a glaze: mix 1 cup powdered sugar with 1-2 Tbsp milk and 1/2 tsp. vanilla extract. Blend and drizzle.
The leaves are changing and the air is cooling. There is nothing more enjoyable than a cup of tea, a slice of this pumpkin cranberry bread and time spent visiting with friends and family. Bake a batch and invite a friend over for a lovely afternoon visit. Enjoy this slow season where you have time to sit on the porch and soak up the changes.