Yield: 2 loaves
Prep Time: 15 min
Cook Time: 60 min
Great fall bread to have for breakfast and snacking.
2 large slightly beaten eggs
2 cups granulated white sugar
1/2 cup canola or vegetable oil
1 cup canned pure (unsweetened) pumpkin
2 1/4 cups all-purpose flour
1 Tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped dried cranberries
1. Preheat oven to 350°F. Grease and flour two 8-inch loaf pans.
2. In a large bowl, combine first 4 ingredients; mix well.
3. In a separate medium bowl, whisk together flour, spice, baking soda and salt. Add pumpkin mixture; stir just until dry ingredients are moistened. Stir in cranberries.
4. Spoon batter into prepared pans. Bake for 1 hour, or until toothpick inserted in center comes out clean.
If you'd like to use a larger loaf pan (9-inch), pour all of the batter into one pan (3/4 full) to make one large loaf. If there is too much batter, make a few muffins with the extra batter.