Cranberry Pumpkin Bread
This Cranberry Pumpkin Bread recipe has the sweet taste of cranberries will give your pumpkin bread a twist. Your family will enjoy this irresistibly moist and flavorful Pumpkin Cranberry Bread. It’s delicious for breakfast or snacks. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors, and friends!
Let’s Make Some Cranberry Pumpkin Bread
In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda, and salt. In another bowl, whisk the eggs, pumpkin, and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Spoon into two greased 9×5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
Cranberry Pumpkin Bread
- ¾ cups All Purpose Flour
- 3 cups Sugar
- 4 tsp Pumpkin Pie Spice
- 2 tsp Baking Soda
- 1 tsp Salt
- 4 Eggs
- 1 can Pumpkin 15 oz
- ½ cup Vegetable Oil
- 2 cups Cranberries if frozen they need to be thawed
- 1 cup Walnuts chopped
- Preheat oven to 350 degrees.
- In a bowl combine you flour, sugar, pumpkin pie spice, baking soda and salt. Set this to the side.
- In a seperate bowl mix eggs, pumpkin and oil until well blended. Stir in your dry ingredients.
- Fold in your cranberries and walnuts.
- Grease 2 load pans.
- Now Pour your batter into both of your loaf pans and bake for 70 to 80 minutes or until the toothpick comes out clean.
- Allow too cool for 10 mins before removing from your pans.
- Once you remove from the load pans put the loafs on a wire rack to cool completely before serving.
History of the Pumpkin
Archaeologists discovered the oldest domesticated pumpkin seeds in the Oaxaca Highlands of Mexico. Pumpkins are believed to have originated in Central America over 7,500 years ago. The first pumpkins held very little resemblance to the sweet, bright orange variety we are familiar with. The original pumpkins were small and hard with a bitter flavor. Rather than using their nutritional and readily available seeds, pre-Columbian natives grew pumpkins for their flesh. They were among the first crops grown for human consumption in North America. Thanks to their solid, thick flesh, pumpkins proved ideal for storing during cold weather and in times of scarcity.
One of the first American pumpkin recipes was included in John Josselyn’s New-England’s Rarities Discovered, published in the early 1670s. The recipe was for a side dish made from a diced ripe pumpkin that had been cooked down in a pot over the course of a day. Once the pumpkin was cooked butter and spices were added, much like the recipes for mashed squash or sweet potatoes we see today.