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–+ servings
Pumkin Bread Sliced
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Pumpkin! Need I say more? Pumpkin Bread & Muffins

Fragrant and moist recipe for pumpkin bread or muffins
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Pumpkin Bread
Cuisine: American
Keyword: Pumpkin Bread and Muffins
Servings: 4 loaves
Author: Jennifer Grissom

Ingredients

  • 4 ½ cups sugar
  • 1 ½ cups oil
  • 6 eggs
  • 1 cup water
  • 2 15 ounce cans pumpkin
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon ground ginger
  • 1 ½ teaspoons ground cinnamon
  • 1 ½ teaspoons ground cloves
  • 2 teaspoons fresh grated nutmeg
  • 5 cups of flour
  • 1 tablespoon baking soda
  • 2 teaspoons salt
  • 1 teaspoon baking powder
  • 6 oz dried cranberries
  • 1 Tablespoon rum or 1 teaspoon rum extract
  • 8 oz chopped toasted walnuts

Instructions

  • Preheat oven to 350 degrees.
  • Grease loaf pans or muffin tins.
  • Place the cranberries in a microwave safe bowl and add the rum.
  • Top them with enough water to just cover and then microwave on high for 2 minutes or until boiling.
  • Cool cranberries slightly and drain the moisture from the cranberries and set aside.
  • Beat the sugar, oil, and eggs in a large mixing bowl until smooth.
  • Add the water, pumpkin, vanilla, and spices and mix well.
  • Sift the dry ingredients together.
  • Add dry ingredients to the pumpkin mixture a little at a time until combined but not over mixed.
  • Fold in the cranberries and nuts.
  • Bake approx 50 minutes for large loaves or approximately 20-25 minutes for muffins until a toothpick inserted in center comes out clean.
  • Dust tops of cooled bread with powdered sugar if desired.