Harborside House Pumpkin Bread
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Yield: 2 large loaves or 3 small loaves
From the Harborside House, Marblehead, MassachusettsIngredients:
2-1/2 cups sugar2/3 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)
Instructions:
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.Browse Similar Recipes
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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!!
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.
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!
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.