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|Oct 20 2022|
The 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.
I used fresh cranberries and pecans instead of the dried cranberries, and walnuts. This bread was easy to make and I found it to be fabulous!!
I had sweetened craisins on hand and decreased the sugar to 2 cups with excellent results. A nice, moist bread that bakes well into muffins, too.
This pumpkin bread departs from the typical recipe with the addition of cranberries. The cranberries really add a surprise for the tastebuds. I brought this bread as a hostess gift and the recipient asked for the recipe!
loved this bread…I am looking for the oct.1992 issue cooking in a fireplace a complete meal.please help or rerun the recipes please.thank you.
Thanks, Jeff and Terry. I was wondering how fresh cranberries would be in this recipe since I have some in the freezer. Bread sounds so yummy.
I used coconut oil and got moist results.
oh MY MY — this is WONDERFUL !!!! I also added dashes of nutmeg, ginger & allspice. I used raisins & pecans. Everyone that tastes it asks for the receipe.. Thank you for publishing this.
Very delicious! This pumpkin bread is bursting with spicy flavor…the only adjustment I made was to increase the cinnamon to 3 heaping teaspoons – I also sprinkled nuts and dried cranberries liberally on the top of my loaves….Big HIT!! I recommend without caveats!!! Thank you for publishing the recipe. 5 STARS!
All the Quick Bread receipt look wonderful, I’m looking forward to trying them, thanks so much for sharing them.
This is such an incredible recipe! My wife and I have searched for years for a suitable recipe — especially for me with my Yankee heritage. This brings back memories of autumn growing up in NH & VT that all of our other trials have sadly failed at — some came close, but none hit the spot. The only modification to the recipe we made was to use a mix of raisins and cranberries (⅔ to ⅓) — but still use both. Totally awesome recipe, lovely texture, weight, and moisture, thanks for sharing!
This recipe is a winner for sure. My husband gave it a two thumbs up and that’s what counts around here! Seems like a ton of sugar but the bread is not noticeably sweet. I used raisins, cherries and pecans. That’s what I had in the house. Going to make it again and used fresh cranberries for the fruit. Great with cream cheese and coffee!
This recipe is absolutely delicious! Used coconut oil and 1/2 cup less sugar, can or baby use even less. Delicious. Thank you so much!
WOW! I’ve always stocked pumpkin in my pantry and never considered pumpkin bread until a friend mentioned having purchased some from a local business. I searched for recipes and decided on this one. Oh WOW! I added more fruit than it called for and had fresh cranberries on hand and included a handful of those after reading recommendations. I also had pecans and used those rather than walnuts. This recipe is OUT OF THIS WORLD! The bread is soft and moist with just a slight crust and we inhaled it! I will take this to upcoming socials and pot luck dinners!
So glad I’ve found the recipe going to attempt this at the weekend. I’ve had the pleasure on a couple of occasions of eating this freshly baked by Susan at the Harbourside House Bed & Breakfast. It is delicious, hope mine turns out just as good ????
I make my mother’s Pumpkin Bread. Similar except it’s plain. I’ll try the fruit and see. However my comment is if possible use fresh pumpkin rather than canned. It makes all the difference in the world
I use a recipe from “The Red Lion Inn” in Stockbridge, MA. Golden raisins, pecans & a little molasses make it extra special.
Brown bread in a can why can’t someone pick up the ball and make the New England favorite
Could this be created in a bread making machine?