Pumpkin Cranberry Bread
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Yields:
-
5 mini loaf pans
- Serves:
- 15
ingredients
- 3 cups all-purpose flour
- 2 tablespoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1⁄2 teaspoons salt
- 3 cups granulated sugar
- 1 (15 ounce) can pumpkin puree (not pie mix)
- 4 large eggs
- 1 cup vegetable oil
- 1⁄2 cup orange juice
- 1 1⁄2 - 2 cups dried sweetened cranberries
directions
- PREHEAT oven to 350°F Grease and sugar 5 mini loaf pans.
- COMBINE flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
- BAKE for 50-55 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.
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RECIPE SUBMITTED BY
Mother of three girls aged 14, 6, and 3 months! Husband is a chef a a fine steakhouse in town, but I'm the cook at home. My older girls love to cook also, and we're passing down alot of great stuff to them. They have even cooked dinners completely by themselves (even at 5 years old). I find the easiest way to kid kids to try new things is always keep variety in your daily diet. We have the old standbys, but delight in finding new ideas to try.