This recipe for Pumpkin Cranberry Tea Bread is a STAPLE in the Harvest Kitchen. It’s delicous on its own, makes a wonderful gift, and can be used to make hearty, autumn french toast!
2 1/2 cup sugar
1 1/2 tsp salt
3 1/2 cups flour
2 tsp. baking soda
2 tsp. baking powder
1/2 tsp. nutmeg
1 tsp. cinnamon
1/4 tsp clove
1/4 tsp. ginger
2/3 cup vegetable oil
1 cup water
4 eggs
2 cups pureed pumpkin
2 tsp. vanilla
1 cup cranberries
3/4 cup chopped walnuts
1. Preheat the oven to 350 degrees F.
2. In a large bowl, mix together the sugar, salt, flour, baking soda, baking powder, and spices.
3. In a separate bowl, beat together the oil, water, and eggs. Add the pumpkin and vanilla.
4. Mix the wet ingredients into the dry ingredients, stirring until well mixed. Gently stir in the cranberries and walnuts.
5. Grease and lightly flour bread pans (2 full-sized bread pans or 6 mini tea bread pans). Bake for 40-50 minutes for full sized, 20-30 minutes for tea bread, or until top is golden brown and has cracked. Cool for 5 minutes, remove from pans, and cool completely on wire racks before slicing.
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