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Cranberry Pumpkin Bread
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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 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.
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Printed from tasteofhome.com May 16, 2008Copyright Reiman Media Group, Inc © 2008 |