Harborside House Pumpkin Bread
Quickbreads, Coffee Cakes Recipes | Bread Recipes
Yield: 2 large loaves or 3 small loaves
From the Harborside House, 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.
Reviews by Readers
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!! – Reviewed by Jeff and Terry Baker
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. – Anonymous Review
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! – Reviewed by Rene Klein
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