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Harborside House Pumpkin Bread

Harborside House Pumpkin Bread
8 votes, 4.50 avg. rating (88% score)
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Yield: 2 large loaves or 3 small loaves

The sweet tang of cranberries combines with the richness of pumpkin to create this delightful pumpkin bread. Recipe from the Harborside House in Marblehead, Massachusetts.


  • 2-1/2 cups sugar
  • 2/3 cup oil, canola or safflower
  • 1 16-ounce can pumpkin
  • 4 eggs
  • 3-1/3 cups flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-1/2 teaspoons cloves
  • 1-1/2 teaspoons cinnamon
  • 2/3 cup milk
  • 2/3 cups dried cranberries (or raisins)
  • 2/3 cup chopped walnuts (optional)


Mix sugar, oil, and pumpkin by hand. Beat in eggs one at a time. Sift dry ingredients together, and mix into pumpkin mixture alternately with milk. Add cranberries and walnuts to batter. Spread into greased loaf pans. Bake at 300 degrees for 1 hour and 15 minutes (check at 1 hour if using small loaf pans). Cool for 10 minutes before removing from the pans.

Updated Sunday, April 21st, 2002

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4 Responses to Harborside House Pumpkin Bread

  1. Jeff and Terry Baker December 4, 2003 at 3:17 pm #

    I used fresh cranberries and pecans instead of the dried cranberries, and walnuts. This bread was easy to make and I found it to be fabulous!!

  2. Anonymous November 6, 2005 at 7:03 pm #

    I had sweetened craisins on hand and decreased the sugar to 2 cups with excellent results. A nice, moist bread that bakes well into muffins, too.

  3. Rene Klein November 25, 2005 at 9:01 am #

    This pumpkin bread departs from the typical recipe with the addition of cranberries. The cranberries really add a surprise for the tastebuds. I brought this bread as a hostess gift and the recipient asked for the recipe!

  4. Anonymous October 28, 2012 at 7:13 pm #

    loved this bread…I am looking for the oct.1992 issue cooking in a fireplace a complete meal.please help or rerun the recipes please.thank you.

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