Cranberry Pumpkin Bread

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Cranberry Pumpkin Bread

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.

Printable Recipe Card

About Cranberry Pumpkin Bread

Main Ingredient: Eggs
Regional Style: American



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