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Pumpkin Cranberry Bread Recipe

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This recipe for Pumpkin Cranberry Bread, by , is from Down on the Farm with the Silverstrim Family, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Alice Chrzanowski
Added: Tuesday, September 1, 2009


3 cups flour
1 tbsp. & 1 tsp. pumpkin pie spice
2 tsp. baking soda
1 1/2 tsp. salt
3 cups sugar
1 can (15 oz.) 100% pure pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh, or frozen cranberries

Combine flour, spice, baking soda and salt in a large bowl.
Combine sugar, pumpkin, eggs, oil and juice in separate bowl and beat until just blended. Add pumpkin mixture to flour mixture and stir until just moistened. Fold in cranberries.
Spoon batter into greased & floured pans:
2 loaf pans (5 x 9)
5 disposable loaf pans (5 x 3)
8 mini loaf pans

Bake in preheated 350F oven for 50-55 minutes or until wooden pick inserted in center comes out clean.
Cool in pans 10 minutes, remove to wire racks to cool.




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