Holiday Pumpkin Cherry Bread

Holiday Pumpkin Cherry Bread

Holiday Pumpkin Cherry Bread

This pumpkin cherry bread is perfect to give away as gifts or to have around for quick breakfasts.  It’s easy to make and keeps quite well.  Make several loaves and store one in the freezer for those out-of-town guests who are coming for the holidays. 


3 Cups Unbleached Flour

2 Tablespoons Pumpkin Pie Spice

2 Teaspoons Baking Soda

1 1/2 Teaspoons Kosher Salt

3 Cups Sugar

15 Ounces Pumpkin Puree

4 Large Eggs

1 Cup Vegetable Oil

1/2 Cup Orange Juice

1 Cup Dried Tart Cherries

Preheat your oven to 350 degrees.  Grease and flour two 9×5 inch loaf pans

In a large-size bowl combine flour, pumpkin pie spice, baking soda and kosher salt.  In a separate large-size bowl combine sugar, pumpkin puree, eggs, vegetable oil, and orange juice. Beat until blended.  Add pumpkin mixture to flour mixture.  Stir JUST until moist.  Fold in dried cherries.  Spoon batter into prepared loaf pans. Place into oven and bake for 60 to 65 minutes.  Remove from oven and cool in pans on wire racks for 15 minutes.  Remove from pans and place on wire racks to cool completely.  Makes 2 loaves.  


    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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