This is probably the best pumpkin bread I’ve ever made! It was that good! And believe it or not, it is adapted from Cosmopolitan magazine.
- 2 cups white whole wheat flour
- 3/4 t baking soda
- 1/2 t baking powder
- 1 t cinnamon
- 1/2 t nutmeg
- 1/2 t salt
- 1 1/2 cups sugar
- 1/2 cup canola or vegetable oil
- 2 eggs, lightly beaten
- 1 15 oz can pure pumpkin puree
- 1 t vanilla extract
- 1 cup dried cranberries
- 1/2 cup coarsely chopped walnuts
Preheat oven to 350°F. Spray a 9×5″ loaf pan with cooking spray. Set aside.
Whisk flour, baking powder, salt and baking soda in a medium bowl.
Using electric mixer in a separate bowl, beat sugar, oil, eggs and vanilla. Stir in pumpkin puree and mix well.
Fold in dry ingredients. Fold in cranberries and nuts. Pour batter into prepared pan.
Bake bread til pick inserted in the center comes out clean, about 60 minutes. Cool bread in pan on rack 15 minutes. Turn bread out onto rack to cool completely.