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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Pumpkin Cranberry Bread Recipe

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This recipe for Pumpkin Cranberry Bread is from The Biberdorf Family Cookbook Project, 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 c all-purpose flour
1 tbs plus 1 tsp pumpkin pie spice
2 tsp baking soda
1 1/2 tsp salt
2 1/2 c granulated sugar
1 can (15 oz) pumpkin puree
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 over to 350ºF. Grease and flour two 9 x 5 loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixing 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 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.
Number Of Servings:
Number Of Servings:
2 loaveo

 

 

 

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