December 2020/January 2021MAIN STORY

Food: Pumpkin-Cranberry Bread


By Sharon Wieder and Adeena Sussman, the founders of Sharsheret’s Pies for Prevention Thanksgiving Bake Sale, which supports Sharsheret’s Stephanie Sussman and Ann Nadrich Memorial Jewel and Sharsheret’s Ovarian Cancer Program. The sisters launched the Pies For Prevention program in memory of their mother and grandmother whom they lost to ovarian cancer.

“We didn’t realize when we started baking this “bread” (which, admittedly, is really cake!) how popular it would become,” the authors said.

Moist, sweet-tart and indulgent, it actually improves its flavor and texture for a few days. It also freezes like a dream – freeze, defrost and serve all year.

To learn more about the Pies for Prevention Program, including how you can donate to the cause, visit

Pumpkin-Cranberry Bread

(makes 3 loaves baked in 8×4-inch disposable loaf pans)


One 15-oz can solid-pack pumpkin puree (not pumpkin pie filling)

4 eggs

1 cup vegetable oil

2⁄3 cup water

2 cups white sugar

3 1/2 cups all-purpose flour

2 teaspoons baking soda

1 1/2 teaspoons fine sea salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1/2 teaspoon ground cloves

1/4 teaspoon ground ginger

1 1/2 cup fresh cranberries


1. Preheat the oven to 350°F. Grease three 8-inch loaf pans and reserve.

2. In a large bowl whisk together the pumpkin puree, eggs, oil, water and sugar until well blended.

3. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger.

4. Stir the dry ingredients into the pumpkin mixture until just blended, then gently stir in cranberries. Divide the batter evenly among the prepared pans.

5. Bake for 60-65 minutes in the preheated oven. Loaves are done when a toothpick inserted into the center comes out clean.


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