Pumpkin Cranberry Bread
3 call purpose flour
5 tsppumpkin pie spices
2 tspbaking soda
1 1/2 tspsalt
1 3/4 clibby's 100% pure pumpkin (not pie filling)
1 cvegetable oil
1/2 corange juice
1 1/3 cdried, sweetened cranberries (ocean spray craisins)
How to Make Pumpkin Cranberry Bread
- Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans
- 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.
- Add pumpkin mixture to flour mixture, stir until just moistened. Fold in cranberries. Spoon half of batter into each prepared pan.
- 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!