The favorite flavors of the season come together in this easy-to-make quick bread. The mellow sweetness of the pumpkin is beautifully balanced by the tart tang of the cranberries. —Kristin Dinsmore, Fort Polk, Lousiana
Recommended: 50 Cozy Bakes That Begin With Canned Pumpkin
VERIFIED BY Taste of Home Test Kitchen
- 3 cups all-purpose flour
- 3 cups sugar
- 5 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1-1/2 teaspoons salt
- 4 large eggs
- 1 can (15 ounces) pumpkin
- 1 cup canola oil
- 1/2 cup orange juice
- 1 cup dried cranberries
- Preheat oven to 350°. Whisk together first five ingredients. In another bowl, whisk together eggs, pumpkin, oil and orange juice; add to flour mixture, stirring just until moistened. Fold in cranberries.
- Transfer to two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 60-65 minutes. Cool in pans 10 minutes before removing to wire racks to cool. Yield: 2 loaves (16 slices each).
Originally published as Pumpkin Cranberry Bread in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p84