Harborside House Pumpkin Bread

3.81 avg. rating (76% score) - 21 votes

Harborside House Pumpkin Bread

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.

Comments
  • 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!!

    Reply
  • Anonymous

    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.

    Reply
  • 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!

    Reply
  • Anonymous

    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.

    Reply
  • Patricia S.

    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.

    Reply
  • 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.

    Reply
  • Sunny S.

    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!

    Reply

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