"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Pumpkin Cranberry Bread Recipe

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This recipe for Pumpkin Cranberry Bread, by , is from The Johnson - Maze Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Donna Tucker
Added: Friday, October 27, 2006

Category:
Category:

Ingredients:  
Ingredients:  
3 c. all-purpose flour
1 tbsp. plus 2 tsp. pumpkin pie spice
2 tsp. baking soda
1 1/2 tsp. salt
3 c. granulated sugar
1 can (15oz.) 100% pure pumpkin
4 large eggs
1 c. vegetable oil
1/2 c. orange juice or water
1 c. sweetened dried, fresh or frozen cranberries

Directions:
Directions:
Preheat oven to 350. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, baking soda and salt in a large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumkin mixture to flour mixture; stir 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.

 

 

 

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