Home > Bread > Pumpkin Cranberry Bread

Pumpkin Cranberry Bread

3 cups all-purpose flour
1 tbsp plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
3 cups sugar
1 can (15oz) pumpkin
4 eggs
1 cup vegetable oil (1/2 oil and 1/2 applesauce works as well)
1/2 cup orange or apple juice (or water)
1 cup sweetened dried, fresh, or frozen cranberries

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

Combine flour, pumpkin pie spice, baking soda and salt in a large bowl.  Combine sugar, pumpkin, eggs, oil and juice in a large mixing bowl; beat until just blended.  Add pumpkin mixture to flour mixture; stir just until moistened.  Fold in cranberries.  Spoon batter into prepared loaf pans.

Bake for 60-65 minutes or until wooden skewer inserted into center comes out clean.  If top is browning too quickly cover with foil and continue baking.  Cool in pans on wire racks for 10 minute; remove to wire racks to cool completely.

Categories: Bread
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