Mom's Pumpkin Cranberry Bread |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 8 |
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Found this in mom's recipe box. I'm going to compare with the recipe I have. We'll see. Sounds like a lot of work, but it isn't...just like mine. NOTE: Cranberries may be sweetened dried, fresh, or frozen. Ingredients:
3 cups all-purpose flour |
1 tablespoon and 2 teaspoons pumpkin pie spice |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
3 cups granulated sugar |
1 (15 ounce) can pumpkin |
4 large eggs |
1 cup vegetable oil |
1/2 cup orange juice or 1/2 cup water |
1 cup cranberries |
Directions:
1. Preheat oven to 350 degrees. Grease and flour two 9 x 5 inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
3. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended.
4. Add pumpkin mixture to flour mixture; stir just until moistened.
5. Fold in cranberries. Spoon batter into prepared loaf pans.
6. Bake for 60-65 minutes or until wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
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