Monday, October 25, 2010


If the rating system for this recipe was 1 to 5 stars; I would give it a 10. It is super easy to make and doesn't require an electric mixer. It is deliciously moist and perfect for ANY holiday table or gift basket!! 

 Preheat your oven to 350, and grease and flour two 9" x 5" loaf pans. 

Set out two large bowls. 

In the first one mix:
3 cups flour
3 1/4 teaspoons cinnamon
3/4 teaspoon nutmeg
3/4 teaspoon ground ginger
1/4 teaspoon ground cloves
2 teaspoons baking soda
1 1/2 teaspoons salt

In the 2nd bowl, mix:
3 cups sugar
(1) 15 ounce can pumpkin (un-seasoned)
4 eggs
1 cup vegetable oil
1/2 cup pineapple (or orange) juice
2 cups fresh or frozen cranberries (thawed)
Whisk the first bowl (with the flour in it) until the dry ingredients are well combined. 

Whisk the 2nd bowl (with the pumpkin in it) until well mixed and oil is completely incorporated. 

Pour the wet bowl into the dry bowl and mix (with a spoon) just until evenly moistened. Gently stir in the cranberries.
Pour batter into 2 prepared loaf pans. Bake 60 to 65 minutes (my electric oven takes 70 minutes). Cool (in the pans) for about 10 minutes, then turn them out and IMMEDIATELY wrap the HOT pumpkin bread in plastic wrap, covering tightly. Keep them wrapped up until they have cooled completely. 

NOTE: Make sure you use a 15 ounce can of plain pumpkin and NOT pumpkin pie filling (there is a big difference).

NOTE: Wash and sort your cranberries, then blot them dry. Try to use the darkest berries. Make sure they are thawed out before mixing into batter.

NOTE: Wrap the HOT pumpkin bread in plastic wrap as soon as it comes out of the pan. This forces the moisture back in as it cools. I've cooled ALL my cakes, sweet bread, brownies, etc. like this for creates a super moist cake/bar... it's like magic!!!

NOTE: My oven took 70 minutes to cook these loaves. Use the toothpick test to determine doneness.

ENJOY !!!!!