I know, I know. I just posted a pumpkin bread recipe a few days ago. But this one is actually supposed to be a bread and it’s full of walnuts, raisins, and dried cranberries which makes it that much better.
This bread was tender and stayed super moist for days after it was made. The nuts and dried fruit gave it a great texture and you get a little something different in each bite. My kid loved it and I’m pretty sure he ate half the loaf by himself and that is saying a lot because he’s having a picky month!
(The great big bonus of it all is that it’s actually healthy! No butter, no oil! I felt no guilt having this for breakfast!)
- 1 1/3 cups sugar
- 1 cup solid-pack pumpkin
- 1/2 cup applesauce
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/8 teaspoon ground cloves
- 3/4 cup coarsely chopped walnuts
- 1/3 cup raisins
- 1/3 cup dried cranberries
In a large bowl, beat the sugar, pumpkin, applesauce, eggs and vanilla until well blended. Combine the flour, cinnamon, salt, baking soda and cloves; gradually beat into pumpkin mixture until blended. Fold in the walnuts, raisins and cranberries.
Transfer to greased 9-in. x 5-in. loaf pan. Bake at 350Â° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.