Pumpkin Cranberry Bread

Russ Myers

By
@Beegee1947

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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Rating:
★★★★★ 1 vote
Comments:
Serves:
2 Loafs
Prep:
20 Min
Cook:
1 Hr
Method:
Bake

Ingredients

3 c
all-purpose flour
1 Tbsp
plus 2 teaspoons pumpkin pie spice
2 Tbsp
baking soda
1 1/2 tsp
salt
3 c
granulated sugar
can(s)
(15 oz.) 100% pure pumpkin
4 large
large eggs
1 c
vegetable oil
1/2 c
orange juice or water
1 c
sweetened dried, fresh or frozen cranberries

Step-By-Step

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.

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.

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.

About this Recipe

Main Ingredient: Fruit
Regional Style: American