Printable | Taste of Home

Cranberry Pumpkin Bread

3-3/4 cups all-purpose flour
3 cups sugar
4 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 eggs
1 can (15 ounces) solid-pack pumpkin
1/2 cup vegetable oil
2 cups fresh or frozen cranberries, thawed
1 cup chopped walnuts

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking
soda and salt. In another bowl, beat the eggs, pumpkin and oil; stir

Printed from tasteofhome.com May 16, 2008

-----------------------Fold------------------------

Cranberry Pumpkin Bread cont.

into dry ingredients just until moistened. Fold in cranberries and
walnuts. Spoon into two greased 9-in. x 5-in. x 3-in. loaf pans.
Bake at 350° for 70-80 minutes or until a toothpick inserted near
the center comes out clean. Cool for 10 minutes before removing from
pans to wire racks to cool completely.

Yield: 2 loaves.