pumpkin cranberry bread
(1 rating)
Delicious! I've made it with both fresh cranberries (no need to sweeten them) and dried ones (soaked them a little first, but I don't if that's necessary). You can replace half the oil with applesauce for a lower-calorie version and it comes out great.
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(1 rating)
yield
2 Loafs
prep time
20 Min
cook time
1 Hr
method
Bake
Ingredients For pumpkin cranberry bread
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3 call-purpose flour
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1 Tbspplus 2 teaspoons pumpkin pie spice
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2 Tbspbaking soda
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1 1/2 tspsalt
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3 cgranulated sugar
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can(15 oz.) 100% pure pumpkin
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4 lglarge eggs
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1 cvegetable oil
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1/2 corange juice or water
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1 csweetened dried, fresh or frozen cranberries
How To Make pumpkin cranberry bread
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1Preheat oven to 350 F. Grease and flour two 9x5-inch loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
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2Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
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3Note: For three 8x4-inch loaf pans: PREPARE as above. Bake for 55 to 60 minutes. For five or six 5x3-inch mini-loaf pans: PREPARE as above. Bake for 50 to 55 minutes.
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