Pumpkin cranberry bread
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2¼ | cup | ALL-PURPOSE FLOUR |
| 1 | tablespoon | PUMPKIN PIE SPICE |
| 1 | teaspoon | BAKING SODA |
| ½ | teaspoon | SALT |
| 2 | EGGS | |
| 2 | cups | SUGAR |
| ½ | cup | VEGETABLE OIL |
| 1 | cup | SOLID PACK PUMKIN |
| 1 | cup | CRANBERRIES, CHOPPED |
Directions
IN LARGE BOWL, COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND SALT. IN SMALL MIXER BOWL, BEAT EGGS; BEAT IN SUGAR, OIL AND PUMPKIN. POUR PUMPKIN MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED. STIR IN CRANBERRIES. SPOON BATTER INTO 2 GREASED AND FLOURED 8X4-INCH LOAF PANS. BAKE IN PREHEATED OVEN AT 350 FOR 60 MINUTES OR UNTIL WOODEN TOOTHPICK COMES OUT CLEAN. COOL FOR 5 TO 10 MINUTES; REMOVE FROM PANS.