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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|Mandi Ehman is the blogger behind Life Your Way. She and her husband have four beautiful girls plus one baby boy on the way, and together, they live, work and homeschool on a little slice of heaven in wild, wonderful West Virginia. She loves coffee, chocolate, easy meals, beautiful things and minimalist spaces.|