Pumpkin Cranberry Bread

Ingredients

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounce) pumpkin pie filling
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries

Instructions

Preheat oven to 350 F. Grease and flour two 9 x 5-inch loaf pans.  Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.  Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans to wire racks to cool completely.

Comments

A traditional and delicious pumpkin bread with a cranberry zing.


U_arrow.gif (994 bytes)Back to McIntosh Recipe Collection