Pumpkin Bread with Dried Cranberries

Sunday morning I celebrated fall’s arrival by baking some pumpkin bread. I’m always looking for tried and true family recipes, so I jumped at the chance to make this recipe from longtime Twitter acquaintance Sarah Rosenthal. She told me it was her mom’s most requested recipe and that was as good as gold for me. I added dried orange-infused cranberries because I happened to have some, and it was a great call. The recipe makes three loaves so I kept one, gave one away, and popped one in the freezer for later (you know, next week).

 

Pumpkin Bread with Dried Cranberries

• 3 1/3 C sifted flour
• 1 C oil
• 2 tsp baking soda
• 4 eggs
• 1 1/2 tsp salt
• 2/3 C water
• 1 tsp cinnamon
• 2 C canned pumpkin
• 1 tsp nutmeg
• 3 C granulated sugar
• 1 C dried cranberries

Preheat oven to 350º. Grease and flour three loaf pans. Sift dry ingredients together and make a well in the middle. Add remaining ingredients and mix until just combined (by hand or low-speed mixer). Pour batter into loaf pans until half-full, then bake for 1 hour (check at 50 minutes). Remove from oven and place loaf pans on wire racks to cool for 10 minutes. Remove bread from loaf pans and continue to cool entirely on wire rack.

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