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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Fresh homemade pumpkin cranberry bread. There is nothing like it fresh from the oven and smothered in butter. Try using all fresh ingredients for a truly divine taste, but if you don’t have the time, canned will do fine. Ingredients:
4 eggs, beaten |
2 cups pumpkin puree (fresh is best but if you don't have time you can use canned pumpkin, but make sure it's not the pump) |
1 cup vegetable oil |
4 cups sugar |
4 1/2 cups flour |
2 tablespoons pumpkin pie spice |
2 teaspoons baking soda |
1 teaspoon salt |
4 cups fresh cranberries or 4 cups frozen cranberries |
Directions:
1. Preheat oven to 350°F.
2. In bowl combine the eggs, pumpkin puree, and oil; mix well.
3. Add the dry ingredients and mix well.
4. Divide the dough into 2 greased 8x4 inch loaf pans.
5. Bake 50 minutes.
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