Try one of our quick bread recipe from
our collection.
Pumpkin Cranberry Bread
3 C. all-purpose flour
1 T. plus 2 t. pumpkin pie spice
2 t. baking soda
1 1/2 t. salt
3 C. granulated sugar
1 can (15 oz.) Pumpkin
4 large eggs
1 C. vegetable oil
1/2 C. orange juice or water
1 C. sweetened dried, fresh or frozen cranberries
Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl; set aside.
Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer
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.
