I've tried four different pumpkin bread recipes this year . . . and this one is by far the best. What I like about the recipe is that the crust of the pumpkin bread was crisp, but it was very light and airy. The cranberries were the perfect addition. We liked this so well, it's gone, and I'm making a second loaf tomorrow.
Ingredients
1 1/2 cups sugar
1/2 cup vegetable oil
2 eggs
1 cup real pumpkin
1 1/2 cups flour
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 cup dried cranberries
Preparation
Preheat oven to 350°
Beat sugar and oil to blend.
Mix in eggs and pumpkin.
Sift flour, cloves, nutmeg, cinnamon, salt, baking soda, baking powder.
Gradually add flour mixture to pumpkin mixture.
Gently mix in dried cranberries.
Bake 60 minutes.
Cool on wire rack for ten minutes; turn loaf out on wire rack to finish cooling.
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