My grandma’s pumpkin bread is pretty much a staple at our family get-togethers, whether that’s in December or July. This moist, flavorful bread is delicious and filling, and you’re sure to savor every bit!
I subbed dried cranberries for the raisins we typically use and baked them in a mini loaf pan rather than the traditional fluted pan, and these mini loaves would be great little gifts for neighbors and teachers.
- 2/3 cup butter softened
- 2-2/3 cups sugar
- 4 eggs
- 2 cups pumpkin
- 2/3 cup water
- 3-1/3 cups flour
- 1/2 teaspoon baking powder
- 2 teaspoons baking soda
- 1 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1 teaspoons cloves
- 1 cup dried cranberries
- 1 cup chopped walnuts
Preheat oven to 350 degrees.
In a large mixing bowl cream together butter and sugar. Add eggs and blend well. Add pumpkin and water and blend well.
In a separate bowl, mix flour, baking powder, baking soda, salt, cinnamon and cloves.
Slowly add to pumpkin mixture and blend well.
Stir in dried cranberries and walnuts.
Pour into a greased pan and bake at 350° until a toothpick inserted in the center comes out clean: (1) fluted cake, 75 minutes, (4) mini loafs, 55 minutes, (12) large muffins, 30 minutes.
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