If you have any fresh cranberries hanging out in you fridge from Thanksgiving, this would be a fabulous way to use them up. I made this cranberry pumpkin bread right before Thanksgiving. The recipe came from Melanie at The Sisters’ Café. I ended up with 2 large loaves and 4 small ones. I just filled what pans I used half way with the batter. Then I gave the small ones away.
One of the people that I gave the small loaf too ended up telling my husband that is was the best bread he’s ever tasted, so you know this turns out wonderful. The pumpkin with the cranberry is a great combination. It’s such a terrific fall flavors to enjoy.
The cranberry pumpkin bread is simple to make. In a bowl, you combine some eggs, pumpkin puree, and oil. Then add in some sugar, flour, pumpkin pie spice, baking soda, and salt. Last, you fold in fresh cranberries that you have chopped up in a food processor. Divide the batter between loaf pans and bake! Just be sure to adjust the cooking time when cooking the smaller sized loaves.