Pumpkin cranberry bread.
Ingredients:
2 1/4 cups flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs, beaten
2 cups sugar
1 3/4 cups pumpkin pureé (15 oz can)
1/2 cup vegetable oil
1 cup fresh or dried cranberries
Combine flour, spice, baking powder, and salt in bowl; stir to blend the dry ingredients well. Combine eggs, sugar, pumpkin, and oil in a mixing bowl.
Stir in flour mixture, then stir in cranberries. Spoon into two greased and floured 9×5x2-inch loaf pans. Bake at 350° for 55 minutes, or until a wooden pick or cake tester inserted in center comes out clean.
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