October 3, 2014

Holiday Pumpkin Bread

I know you’re obsessed with pumpkin. It’s okay, so am I. Like most foodies, I am hooked on anything pumpkin this time of year. Bored with my typical holiday pumpkin bread, I decided to kick it up a notch. How you ask? North meets South–with a twist on the classic recipe making it that much better.

Always faithful to my tried and true recipes, I decided to be a little rebellious and add a few extra touches by folding in northern dried cranberries and sweet southern pecans to the batter. I’m certainly glad I did, because this bread is that much more wonderful and delicious. While baking, the smell of pumpkin spice fills the house. It’s so warm and inviting, you can practically taste it before it even comes out of the oven. Serve for breakfast or even dessert, and welcome Fall the right way – with a loaf fresh Pumpkin Bread.

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3 cups white sugar
4 eggs
1 cup vegetable oil
2/3 cup water
2 teaspoons baking soda
1 teaspoon baking powder
1 1/4 teaspoons ground allspice
3 1/2 cups all-purpose flour
1 1/2 teaspoons salt
1 teaspoon ground nutmeg
1 1/2 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 (15 ounce) can pumpkin puree
1 cup pecans
1 cup dried cranberries

1. Preheat oven to 350 degrees F. Grease and flour three loaf pans.
2. Mix oil, sugar, and eggs together in a bowl. Mix in pumpkin puree and water. In a separate bowl, stir together flour, soda, baking powder, salt, and spices. Add to the pumpkin mixture, and mix until just combined. Add in pecans and dried cranberries. Divide batter into prepared pans.
3. Bake for 60 minutes and allow to cool.

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