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Pumpkin Cranberry Bread Recipe

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This recipe for Pumpkin Cranberry Bread, by , is from The Engelhaupt 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!

Contributor:  
Contributor:  
Evon Engelhaupt

Category:
Category:

Ingredients:  
Ingredients:  
3 cups flour
1 tbsp plus 2 tsp pumpkin pie spice
2 tsp baking soda
1 tsp salt
3 cups sugar
1 can (15 oz) pumpkin
4 large eggs
1 cup vegetable oil
cup orange juice or water
1 cup 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 large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in a large mixer bowl; beat until just blended. Add pumpkin to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60-65 minutes or until toothpick 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 loaves

 

 

 

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