PUMPKIN CRANBERRY BREAD
This makes two loaves. I love to make this at Thanksgiving and everyone seems to enjoy it!
Provided by Wendy Gardner
Categories Sweet Breads
Time 1h15m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans
- 2. Combine flour, pumpkin pie spice, baking soda and salt in extra large bowl. Combine sugar, pumpkin, eggs, oil and juice in another large bowl with wire wisk; mix until just blended.
- 3. Add pumpkin mixture to flour mixture, stir until just moistened. Fold in cranberries. Spoon half of batter into each prepared pan.
- 4. Bake for 60 to 65 minutes or until wooden pick inserted in centers comes out clean. Cool in pan on wire racks for 10 minutes; remove from pans and cool completely on wire racks. Once completely cooled, wrap loaves in plastic wrap. They freeze well too!
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Sarah Murchison
[email protected]This recipe is a keeper! The bread was moist and flavorful, and the cranberries added a nice tartness. I would highly recommend this recipe to anyone looking for a delicious and easy-to-make pumpkin bread.
Mustafa Battal
[email protected]This bread is delicious! The pumpkin and cranberry flavors are perfectly balanced. I will definitely be making this again.
Rubel Falguni
[email protected]I love this recipe! It's so easy to follow and the bread always turns out perfect. I've made it several times now and it's always a crowd-pleaser.
Ebenezer Abolaji
[email protected]This pumpkin cranberry bread was a hit at my Thanksgiving gathering! It was moist, flavorful, and had the perfect balance of sweetness and tartness. I would definitely make it again.