Cherry Pumpkin Bread

Cherry Pumpkin Bread

This pumpkin bread is so moist and the dried cherries really add a little zip to the bread.  It’s easy to make and holds up well.  Sometimes if I have leftover I make it into French toast. 


1 Cup Brown Sugar

1/2 Cup Sugar

1 Cup Pumpkin Puree

1/2 Cup Grapeseed Oil

3 Eggs

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Ginger

1 Cup Dried Cherries

1/4 Cup Water

Preheat your oven to 350º F.  In a large size bowl combine the sugar, brown sugar, pumpkin puree, grapeseed oil and eggs.  Beat until well blended.  In a separate large size bowl combine the unbleached flour, kosher salt, nutmeg, cinnamon and ginger.  Slowly add the flour mixture to the pumpkin mixture.  Fold In dried cherries.Spoon the pumkin batter into a 9x5x3 parchment paper lined loaf pan. Place into the oven for 70 minutes or until done.  The bread should be golden brown.  Remember that all ovens are different so it may take a bit longer or a bit shorter time for the bread to be done.  Remove from the oven and let cool for 10 minutes in the pan.  Remove the bread from the pan by pulling the sides of the parchment paper.  Set on a wire rack and cool completely.  Makes 1 delicious Cherry Pumpkin Bread! YUM YUM!! 


    Victoria has been cooking and writing recipes since she was a a young girl. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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