Tag Archives: pumpkin puree

Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

When Bruce came home from work last week I saw him walking up the stairs from the garage with a large bright orange pumpkin in his arms.  He received it as a gift from a friend who has a large vegetable garden at her home.  I love pumpkin but the only time I ever bake or use pumpkin in a recipe it is always with the stuff that comes out of a can.  Shocking huh?  So, obviously, the only thing that came to mind was to carve it and place it on the front porch for Halloween.  Halloween was nearly a month away so I put it on my kitchen counter and there it sat…

Every time that I looked at that pumpkin, I would wonder if it would even make it until the end of October.  And then it happened…. I received an email update from Barbara Bamber from Just A Smidgen with a recipe on how to roast and puree a pumpkin.  Thanks to Barbara, I got a big chunk of my kitchen counter back and I even learned a new kitchen trick. Click here to get her beautifully detailed step by step instructions on how to do it. And as a bonus I made a couple of delicious loaves of Pumpkin Cranberry Bread with my puree!

This is the pumpkin that hogged all the real estate on my kitchen counter.  It would have carved nicely but I think it made an even better puree :D.

Making pumpkin puree is easy.  All I had to do was to cut the top off, scoop out the seeds and slice it in large pieces.  I put the pumpkin chunks on a baking sheet, covered it tightly with foil and baked it at 350 degrees for about an hour or until fork tender.  Once cool enough to handle, I peeled the skin off and tossed the pumpkin pieces in the food processor and pulsed it until well blended.  I measured the puree and popped what I did not need into the freezer for use at a later date.  The plan is to make a pie or two for Thanksgiving with the leftover puree.  Canned pumpkin is now officially banned from my kitchen!

Pumpkin Cranberry Bread…. Moist and flavorful and made with sweet dried cranberries that I purchased from my last trip to the Oregon coast.  I made two loaves and I thought I’d share one with my coworkers at the office.  I sliced it up, put it in the break room and it was not long until it was gone.  Thank you Barbara for the easy pumpkin puree lesson!  Enjoy!  Tessa

Recipe adapted from here.


  • 3 1/2 cups all purpose flour
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 1/3 tsp baking powder
  • 1 tsp fresh ground nutmeg
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves
  • 1 1/2 cup white sugar
  • 1 1/2 cup brown sugar
  • 2 cups pumpkin puree
  • 1 cup canola oil
  • 4 large eggs
  • 1 tsp vanilla
  • 2 cups dried cranberries

Preheat your oven to 350 degrees.  Grease and flour two 9″ by 5″ baking pans.  In a medium sized bowl whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves.  In another bowl mix together the white sugar, brown sugar, pumpkin puree, oil, eggs and vanilla.  Add the wet ingredients to the dry ingredients and mix until moistened.  Fold in the cranberries and add mixture to the prepared baking pans.  Bake for about 60 minutes or until a toothpick comes out clean.  Remove from oven and let cool for about 5 – 10 minutes.  Carefully, remove loaves from pans and place on baking racks until cool.  Makes 2 delicious loaves!