Pumpkin cranberry bread

Yield: 10 servings

Measure 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

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.

Similar recipes