Wednesday, November 18, 2015

Moist Cranberry Pumpkin Bread ~ By Caroline

This pumpkin bread recipe has been a favorite in our family ever since we first discovered it, for it's amazing moist consistency and delicious flavor!  Usually we make this with apples in it, but this time I decided to switch the apples with dried cranberries, and top it with some pecan streusel... the result was amazing! :-) 
12 ServingsPrep: 15 min. Bake: 1-1/2 hours + cooling


  • 1-2/3 cups all-purpose flour
  • 1-1/2 cups sugar
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon ground cloves
  • 1 cup canned pumpkin
  • 1/2 cup water
  • 2 eggs
  • 1/3 cup canola oil
  • 1 1/2 cups dried cranberries
  • 3/4 cup chopped walnuts (we usually omit these)

Pecan Streusel Topping
  • 1/2 cup all-purpose flour
  • 1/2 cup firmly packed brown sugar
  • 5 tablespoons butter, melted
  • 1 cup coarsely chopped pecans
  • 1 tsp. cinnamon
  • 1/2 tsp. salt 

Directions for Streusel

In a medium bowl wisk together the flour, brown sugar, pecans, cinnamon and salt. met butter, and pour into dry ingredients; mix until well combined and when the mixtures is very crumbly.
Directions for Bread
In a large bowl, combine the flour, sugar, baking soda, salt, cinnamon, nutmeg, baking powder and cloves. In another large bowl, whisk the pumpkin, water, eggs and oil. Stir into dry ingredients just until moistened. Fold in cranberries and walnuts. Pour into a greased 9-in. x 5-in. loaf pan. Bake at 325° for 1 hour, then add the streusel topping pressing it down slightly into the bread to keep it from falling off, and continue baking for another 30-45 minutes or until a toothpick inserted near the center comes out clean.  Cool for 10 minutes before removing from pan to a wire rack to cool.
Yield: 1 loaf (12 slices).

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