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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 32 |
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This bread combines two Thanksgiving standbys—cranberries and pumpkin. Serve it on the big day or make it with leftovers from your Thanksgiving feast. Ingredients:
2 eggs |
2 cups sugar |
1 cup canned pumpkin |
1/2 cup vegetable oil |
2-1/4 cups king arthur unbleached all-purpose flour |
1 tablespoon pumpkin pie spice |
1 teaspoon baking soda |
1/2 teaspoon salt |
1 cup chopped fresh or frozen cranberries |
Directions:
1. In a bowl, beat eggs and sugar. Add pumpkin and oil; mix well. Add dry ingredients; stir just until moistened. Fold in cranberries. Spoon into two greased 8-in. x 4-in. loaf pans.
2. Bake at 350° for 50-55 minutes or until a toothpick inserted near the center comes out clean. Cool in pans 10 minutes before removing to wire racks. Yield: 2 loaves.
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