1 1/2 cups flour
1/2 teaspoon of salt
1 cup sugar (I used about 3/4 cups and it was fine)
1 teaspoon baking soda
1 cup pumpkin purée
1/3 cup melted butter
2 eggs, beaten
1/4 cup water
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon allspice
1 teaspoon ground ginger
1/2 cup chopped toasted walnuts or pecans
1/2 cup frozen cranberries (or more, if you like)
1. Preheat oven to 350°F. In a medium sized bowl, sift together the flour, salt, sugar, and baking soda.
2. Mix the pumpkin, melted butter, eggs, 1/4 cup of water, and spices together, then combine with the dry ingredients, until just incorporated. Do not over-mix. Fold in the candied ginger and chopped nuts.
3. Spoon mixture into a bread pan (or a muffin pan). Bake for 60-65 minutes if making a loaf and for 25-30 minutes if making muffins. Check for done-ness with a toothpick inserted into the center of a muffin. If it comes out clean, it’s done. Cool on a rack.
pumpkin bread with cranberries originally published on sassyradish.com
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