Cranberry Pumpkin Bread

LINDA BAILEY

By
@miffed13

Only grease the bottoms of the loaf pans or the sides of the bread will pull away from the sides of the baking pan. Bake in the center of the center rack of the oven. When adding liquids to the dry ingredients, stir only until dry ingredients are moistened. Batter will be lumpy. Quick breads can be made ahead and frozen from 1 to 2 months.


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Serves:

2 Loafs

Prep:

20 Min

Cook:

1 Hr

Method:

Bake

Ingredients

2
eggs beaten slightly
2 c
sugar or splenda
1/2 c
vegetable oil
1 can(s)
canned pumpkin
2 1/4 c
all-purpose flour
1 c
chopped cranberries
1 Tbsp
pumpkin pie spice
1 tsp
baking soda
1/2 tsp
salt

Directions Step-By-Step

1
Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin, mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
2
Make a well in the center of the batter and add the pumpkin. Stir in cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.

About this Recipe

Main Ingredient: Eggs
Regional Style: American
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #cranberries, #pumpkin