cranberry pumpkin bread

Name: Cranberry Pumpkin Bread
Prep time: 20 min
Cook time: 1 h
Yield: 2
Cuisine: American
Ingredients: 2 - eggs beaten slightly; 2 cup(s) sugar or splenda; 1/2 cup(s) vegetable oil; 1 can(s) canned pumpkin; 2 1/4 cup(s) all-purpose flour; 1 cup(s) chopped cranberries; 1 tablespoon(s) pumpkin pie spice; 1 teaspoon(s) baking soda; 1/2 teaspoon(s) salt

(1 RATING)

57 Pinches 1 Photo

LINDA BAILEY

STERLING HEIGHTS, MI

Updated on Sep 23, 2013

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.

Rate

prep time 20 Min

cook time 1 Hr

method Bake

yield 2 Loafs

Ingredients

2 - eggs beaten slightly
2 cups sugar or splenda
1/2 cup vegetable oil
1 can canned pumpkin
2 1/4 cups all-purpose flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt

How To Make cranberry pumpkin bread

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.

Step 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.
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