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Yes, I realize that it isn’t fall, and it’s not the holiday season. But I’m the kind of person who loves pumpkin throughout the entire year. Call me devoted, I guess! It’s such a comfort food, especially when combined with the warmth of cinnamon, nutmeg, clove, and ginger.Besides, pumpkin is a super food, so it’s good for you to eat year-round, not just around the holiday season. Being a super food means that it is high in nutrients that help fight disease and increase overall health. Pumpkin is also one of the tastiest sources of fiber!

Like most quick breads, this bread is super easy to throw together.  It has an intense pumpkin flavor with the sweet yet tart flavor of cranberries interspersed throughout the loaf. Be adventurous and have a little pumpkin in July!

Pumpkin-Cranberry Bread
Note: Cranberries may be substituted with chopped walnuts or chocolate chips, or completely omitted.

2 cups canned pumpkin puree
1 cup vegetable oil
⅔ cup water
4 eggs
2 cups granulated sugar
3½ cups all-purpose flour
1½ teaspoon salt
2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
½ teaspoon ground cloves
½ teaspoon ground ginger
1 cup dried cranberries

Preheat oven to 350 degrees F. Spray cooking spray into two 9×5 loaf pans or 6 mini loaf pans.

Sift together the flour, baking soda, salt, cinnamon, nutmeg, ground cloves, and ground ginger.

In a large mixing bowl, combine the pumpkin puree, oil, water, eggs, and sugar. Slowly add the dry ingredients and dried cranberries; mix until smooth. Split batter equally between prepared loaf pans.

Bake bread for 1 hour to 1 hour 10 minutes, or for 40 to 45 minutes if using mini loaf pans, or until toothpick inserted in center comes out clean. Cool bread in pans on a wire rack for 10 minutes. Remove bread from pan, invert onto rack and cool completely before slicing.