Chef Dad's Pumpkin Bread

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15 oz. Can of Pumpkin Puree
4 Eggs
1/2 Cup Vegetable Oil
1/2 Cup Apple Sauce
2/3 Cup Orange Juice
1 Cup White Sugar
1 Cup Light Brown Sugar
1 tsp. Vanilla Extract
3 1/2 Cups All Purpose Flour
2 tsp. Baking Soda
1 1/2 tsp. Salt
1 tsp. Ground Cinnamon
1 tsp. Ground Nutmeg
1/2 tsp. Ground Ginger
1 Cup Dried Cranberries

1) Grease and flour two 4 x 8 (or three 3 x 7) loaf pans then set aside.  Preheat oven to 350 degrees.
2) In a large bowl combine and whisk together the pumpkin puree, eggs, oil, apple sauce, OJ, both sugars and vanilla extract.  Set aside.
3) In another bowl, combine and whisk together the flour, baking soda, salt, cinnamon, nutmeg and ginger.  Pour this bowl of dry ingredients into your bowl of wet ingredients and mix until just combined.  Finally, add your cranberries and mix into the batter.  Split the batter into the two loaf pans as evenly as you can then bake for about 55-60 minutes or until you can insert a toothpick into the center of the loaf and it comes out clean.

Cooks Notes: This bread freezes well.  Just make sure it's cooled completely before wrapping and freezing.  Optional toppings include butter, vanilla frosting, powdered sugar or cream cheese.