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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Cranberry Bread Recipe

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This recipe for Pumpkin Cranberry Bread is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 cups all purpose flour
2 tsp baking soda
1 1/2 tsp salt
1/3 tsp baking powder
1 tsp fresh ground nutmeg
1 tsp ground cinnamon
1 tsp ground cloves
1 1/2 cup white sugar
1 1/2 cup brown sugar
2 cups pumpkin puree
1 cup canola oil
4 large eggs
1 tsp vanilla
2 cups dried cranberries

Directions:
Directions:
Preheat your oven to 350 degrees. Grease and flour two 9″ by 5″ baking pans. In a medium sized bowl whisk together the flour, baking powder, baking soda, salt, nutmeg, cinnamon, and cloves. In another bowl mix together the white sugar, brown sugar, pumpkin puree, oil, eggs and vanilla. Add the wet ingredients to the dry ingredients and mix until moistened. Fold in the cranberries and add mixture to the prepared baking pans. Bake for about 60 minutes or until a toothpick comes out clean. Remove from oven and let cool for about 5 – 10 minutes. Carefully remove loaves from pans and place on baking racks until cool. Makes 2 loaves.

 

 

 

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