It has finally begun for the Cole residence. Holiday baking! Now, I do understand that many of you across the blogosphere have been busy baking up a storm already, however, I usually like to do it a little closer to the Holiday so that they can be given to relatives and friends and neighbors closer to the Holiday.
This bread comes to us courtesy of my grandmother. Our family makes it starting around Thanksgiving and is such a hit that we continue making it well into the Christmas season.
This recipe calls for pumpkin which can either be from canned, or made fresh from sugar pumpkins. If I can find sugar pumpkins, that is usually what I like to go for. Below you will find instructions on using sugar pumpkins.
However, be warned. This is highly addictive stuff people! While I am aware that there are many forms of cranberry pumpkin bread, I am letting you know right off the bat that you probably have not had any quite like this before. Absolutely moist and delicious. Enjoy!
Makes 2 loaves
2 cups sugar
1/2 cup oil
1 cup pumpkin
2 1/4 cup flour
1 tablespoon pumpkin pie spice
1 tsp. baking powder
1/2 tsp. salt
1 cup chopped fresh cranberries
1. If using fresh sugar pumpkins; Slice and scrape out pulp out of the pumpkins. Wrap in aluminum foil and place in a pre-heated 350 degree oven for an hour. After one hour, allow to cool. At this point the pumpkin should separate easily from the outer skin. Place the pumpkin in a food processor.
3. Combine the flour, pie spice, soda and salt in a large bowl. Make well in the center. Pour pumpkin mixture into well. Stir just until dry ingredients are moistened. Stir in cranberries.
4. Spoon batter into 2 greased and floured 8 x 3.75 x 2.5" loaf pans. Bake at 350 degrees for one hour or until toothpick comes out clean.