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Pumpkin Bread
with Cranberry Butter
Makes 2 Loaves
*3 1/2 cups all-purpose flour
*2 1/2 cups sugar
*2 teaspoons salt
*1 1/2 teaspoons baking soda
*1 1/2 teaspoons cinnamon
*1 1/2 teaspoons pumpkin pie spice
*2 cups pure pumpkin puree
*1 cup vegetable oil
*1/2 cup evaporated milk
*4 eggs
*1 stick butter, softened
*1/3 cup cranberry sauce with whole berries
1Preheat oven to 350F degrees. Grease and flour two 9" x 5" non-stick loaf pans.
2To prepare the pumpkin bread, in a large mixing bowl, combine flour, sugar, salt, baking soda, cinnamon and pumpkin pie spice; mix well.
3Separately, combine the pumpkin puree, oil and milk. Beat in eggs one at a time, mixing well after each addition.
4Make a well in the center of the flour mixture and add pumpkin mixture. Stir until moistened and well combined. Pour batter into prepared pans.
5Bake 1 hour or until a wooden pick inserted into the center comes out clean. Cool in pans on a wire rack for 10 minutes. Remove from pans and allow to cool completely on the rack.
6To prepare the cranberry butter, combine the softened butter with cranberry sauce in a food processor and process until smooth. Transfer to a small dish or ramekin. Refrigerate.
Makes A Great Gift:
 Place a pumpkin bread and cranberry butter in a napkin-lined basket. Add decorative or seasonal spreads for the perfect gift.
  • Try the cranberry butter with your favorite muffins, scones or toast.