Happy new year!!!!
Several people requested this recipe quite a while ago and I did forget to post it, even though I promised I would not.
This recipe is an adaptation of Anna's bikini bread recipe. I changed a few things to account for the moisture content of the pumpkin and have arrived at a recipe that I LOVE. It has ruined me for any other pumpkin bread, to be perfectly honest.
I know everyone says baking is an absolutely precise art but I am not that precise with this recipe and it always comes out fine. I never fill the measuring cup quite to the top for the oil, applesauce or sugars. This dough is very moist so I cut down the liquids a bit and just reduce the sugar out of principle.
I prefer this made with fresh pumpkin but I am sure you can use the canned pumpkin as well.
3 cups flour
1 tsp salt
1 tsp baking soda
3 tsp cinnamon (you can switch this up with nutmeg, cloves and or pumpkin pie spice if you like.)
1/2 cup oil
1/2 cup applesauce
1 cup sugar
1 cup dark brown sugar
3 tsp vanilla
2 1/2 cups pumpkin
1 package dried cranberries (the kind without added sugar, if possible)
Combine wet ingredients and sugars and mix thoroughly before adding the cinnamon, salt, baking soda and vanilla. Once this is combined, add the pumpkin. Mix thoroughly and then add the flour. After the dough has formed, add the cranberries.
Divide into 2 loaf pans and bake at 350 degrees for about an hour, depending on your oven.