Mom's Pumpkin Cranberry Bread

We make this religiously every single year at Thanksgiving. Some years I make some for the staff at school since each recipe makes two breads. I always make some for us and my kids' tradition is to eat breakfast in our bed watching the Macy's Thanksgiving Day Parade and the breakfast is always the grilled pumpkin bread. The recipe below is Mom's recipe that she typed up for me a few years back.

PUMPKIN CRANBERRY BREAD 11-14-01

NOTE:

This recipe fills 2 glass (Pyrex) loaf dishes -- 9 X 5 or 8 ½ X 4 ½ (bake 60 – 70 minutes)
- OR -
3 foil loaf pans 8” X 3 ¾” (bake 50 – 55 minutes)

The recipe can easily be halved if only one loaf is desired.


INGREDIENTS:

2 cups pumpkin puree (1 can of One Pie Pumpkin = 2 cups)
2 cups granulated sugar
1/2 cup water
4 eggs, large
1/2 cup Canola or Vegetable oil
4 cups all-purpose flour
4 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
12 ounce package of fresh or frozen cranberries


DIRECTIONS:

Preheat oven to 350 degrees. Grease loaf pan(s). (See note above concerning loaf size options.) Beat together pumpkin, sugar, water, eggs and oil. Sift in remaining ingredients except cranberries. Mix just until smooth. Gently fold in cranberries. Pour into loaf pan(s) and spread evenly.

Bake in the center of oven for 60 – 70 minutes (depending on size of pan used – refer to note above) or until toothpick or cake tester comes out clean. Do not overbake or bread will be dry.

Cool in pan on a rack for 10 – 15 minutes. Turn bread(s) out onto rack and finish cooling.

Bread may be made in advance, covered and chilled for up to four days.


ALSO NOTE: Pillsbury makes a “Quick Bread” package mix that comes out very similar to this recipe. Follow directions on package except reduce water to 7/8 cup and add 1 cup fresh or frozen cranberries. One package mix makes 1 regular-sized loaf dish or 3 “mini” foil loaf pans 5 3/4 “ X 3 1/4”. Follow baking times on box.