cranberry pumpkin bread

Name: cranberry pumpkin bread
Ingredients: - 3 cups flour; - 1 teaspoon salt; - 1 teaspoon baking soda; - 1 teaspoon baking powder; - 1 teaspoon ground cinnamon; - 1/2 teaspoon each ground ginger, nutmeg, and cloves; - three eggs; - 2 cups canned pumpkin; - 1 cup canola oil; - 2/3 cup sugar; - 2/3 cup packed brown sugar; - 3 teaspoons vanilla extract; - 1 cup dried cranberries; - 1 cup chopped pecans, toasted

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98 Pinches 1 Photo

Lynnda Cloutier

Mission Viejo, CA

Updated on Aug 28, 2012

this is a great served warm with butter or served cool with cream cheese. Source Unknown

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Ingredients

- 3 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon each ground ginger, nutmeg, and cloves
- three eggs
- 2 cups canned pumpkin
- 1 cup canola oil
- 2/3 cup sugar
- 2/3 cup packed brown sugar
- 3 teaspoons vanilla extract
- 1 cup dried cranberries
- 1 cup chopped pecans, toasted

How To Make cranberry pumpkin bread

Step 1

in a large bowl, mix the flour, salt, baking soda, baking powder and spices. In another bowl, mix the eggs, pumpkin, oil, sugars, and vanilla; stir into dry ingredients just until moistened. Fold in cranberries and pecans.

Step 2

Pour into two greased 8 x 4" loaf pans. Bake at 350° for 50 to 55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Makes two loaves, 12 slices each.
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