Pumpkin Cranberry Bread

Wendy Gardner

By
@Cookinfor3

This makes two loaves. I love to make this at Thanksgiving and everyone seems to enjoy it!


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Prep:

10 Min

Cook:

1 Hr 5 Min

Method:

Bake

Ingredients

3 c
all purpose flour
5 tsp
pumpkin pie spices
2 tsp
baking soda
1 1/2 tsp
salt
3 c
sugar
1 3/4 c
libby's 100% pure pumpkin (not pie filling)
4 large
eggs
1 c
vegetable oil
1/2 c
orange juice
1 1/3 c
dried, sweetened cranberries (ocean spray craisins)

Directions Step-By-Step

1
Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans
2
Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in another large bowl with wire wisk; mix until just blended.
3
Add pumpkin mixture to flour mixture, stir until just moistened. Fold in cranberries. Spoon half of batter into each prepared pan.
4
Bake for 60 to 65 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire racks for 10 minutes; remove from pans and cool completely on wire racks. Once completely cooled, wrap loaves in plastic wrap. They freeze well too!

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy