I was compiling my first cookbook of cherished recipes many years ago. My mother gave me this one, and it’s still one of my all-time faves! Easily freezes. Delectable either warm or cold.
| Prep Time: | 15 mins |
| Cook Time: | 1 hr |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 20 |
| Yield: | 2 9×5-inch loaves |
Ingredients
- 1 serving cooking spray
- 3 ½ cups all-purpose flour
- 2 ½ cups white sugar
- 1 ½ tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 ½ cups canned pumpkin puree
- 4 eggs
- ⅔ cup milk
- ½ cup canola oil
- 1 (12 ounce) package fresh cranberries
Instructions
- Preheat the oven to 325 degrees F (165 degrees C). Grease two 9×5-inch loaf pan with cooking spray.
- Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
- Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add to the dry ingredients and beat until well combined. Add cranberries and stir to blend. Divide batter between the prepared pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.
- Grease and flour the loaf pans instead of using cooking spray, if preferred.
- Substitute fresh pumpkin puree for the canned, if desired.
- If using frozen cranberries, do not thaw.
Nutrition Facts
| Calories | 260 kcal |
| Carbohydrate | 46 g |
| Cholesterol | 38 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 1 g |
| Sodium | 189 mg |
| Sugars | 27 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
We loved this recipe! As a rule, I follow a recipe exactly when I first try it. My husband recently tested positive for egg allergies, so I needed to adjust it. I substituted flax seed/water for 2 eggs and apple cider vinegar/baking soda for 2 eggs. It was delicious – moist, flavorful! Next time I will add walnuts! Thanks for a great recipe!!
Fantastic! Moist and yummy!
Very delicious!
My family loved this! It’s not very sweet so it was perfect. I was concerned the cranberries wouldn’t cook because they go in fresh, but they did. I didn’t have enough pumpkin spice, but I found a recipe and made my own and it was perfect! It took much longer to bake and it was great that it made 2 loves so I could give one to my kids. Very easy to make.