Harborside House Pumpkin Bread
The sweet tang of dried fruit combines with the richness of pumpkin to create this delightful pumpkin bread.
By Yankee Magazine|Sep 27 2016|
Harborside House Pumpkin Bread
Photo Credit: Aimee SeaveyThe sweet tang of dried fruit combines with the richness of pumpkin to create this delightful pumpkin bread. Recipe from the Harborside House in Marblehead, Massachusetts.
Yield
2 large loaves or 3 small loaves
Ingredients
2-1/2 cups sugar
2/3 cup oil, canola or safflower
1 16-ounce can pumpkin
4 eggs
3-1/3 cups flour
2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1-1/2 teaspoons cloves
1-1/2 teaspoons cinnamon
2/3 cup milk
2/3 cups dried cranberries, cherries, or raisins
2/3 cup chopped walnuts (optional)
Instructions
Mix sugar, oil, and pumpkin by hand. Beat in eggs one at a time. Sift dry ingredients together, and mix into pumpkin mixture alternately with milk. Add cranberries and walnuts to batter. Spread into greased loaf pans. Bake at 300 degrees for 1 hour and 15 minutes (check at 1 hour if using small loaf pans). Cool for 10 minutes before removing from the pans.
