|
|
BRUNCH QUICK BREADS:
Cranberry Pumpkin Bread
|
Cranberry
Pumpkin Bread |
|
|
|
A wonderful blend
of fall flavors...
|
|
2
large |
|
slightly beaten eggs |
|
|
2
cups |
|
granulated sugar |
|
|
½
cup |
|
oil |
|
|
1
cup |
|
canned pure pumpkin |
|
|
2¼
cups |
|
flour |
|
|
1
Tbs |
|
pumpkin pie spice |
|
|
1
tsp |
|
baking soda |
|
|
½
tsp |
|
salt |
|
|
1
cup |
|
chopped dried cranberries |
|
|
|
|
|
|
1 |
Preheat oven
to 350°F. Grease and flour two loaf pans. |
|
2 |
Combine
first 4 ingredients; mix well. |
|
3 |
Combine
flour, spice, baking soda and salt in a large
bowl. 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. |
|
|
|
|
Yield: Two loaves
(using 8" loaf pans)
If you'd like to use a larger loaf pan (9"), pour all of
the batter into one pan to make one large loaf. |
|
|
|
PRINT this Recipe
RATE this Recipe
Ratings:
***Hey,
this one's a keeper! would
make it again. "Great fall
bread to have for breakfast and snacking."
-Tacoma,
WA
|
|
