Pumpkin Cranberry Bread
3 call pupose flour
5 tsppumpkin pie spice
2 tspbaking soda
1 1/2 tspsalt
1 can(s)15 oz. libby's 100% pure pumpkin
1 cvegetable oil
1/2 corange juice
1 cdried craisins (cranberries)
How to Make Pumpkin Cranberry Bread
- Preheat oven to 350 degrees F. Grease and flour two 9 x 5 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; stire just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
- Bake 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.
- For three 8 x 4 inch loaf pans; Bake for 55 to 60 minutes.
For five or six 5 x 3 inch Mini Loaf Pans: Bake 50 to 55 minutes.
I use two large loaf pans and bake it 65 minutes.