Pumpkin Cranberry Bread

Are you tired of the traditional Christmas cookies and pies? Looking for a new and savory dessert to add to your holiday menu? Want to bring something different to that holiday party? Here’s one we recently put to the test and we think you’ll agree – it’s a winner!

Pumpkin Cranberry Bread

Serving Size – Makes 2 loaves

 

3 Cups – All-Purpose Flour

1 Tablespoon Plus 2 Teaspoons – Pumpkin Pie Spice

2 Teaspoons – Baking Soda

1 1/2 Teaspoons – Salt

3 Cups – Granulated Sugar

1 Can (15 oz) – Pumpkin Filling

4 Large Eggs

1 Cup – Vegetable Oil

1/2 Cup – Orange Juice or Water

1 Cup – Sweetened Dried, Fresh or Frozen Cranberries

 

Preheat oven to 350F.

Grease and flour TWO 9 x 5-inch loaf pans.

Combine flour, pumpkin pie spice, baking soda, and salt in large bowl.

Combine sugar, pumpkin, eggs, vegetable oil, and orange juice in large mixer bowl; Beat until blended.

Add pumpkin mixture to flour mixture; Stir just until moistened.

Fold in cranberries.

Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted into center comes out clean.

Cool in pans on wire racks for 10 minutes; Remove to wire racks to cool completely.

 

©Copyright 2013 Scott Rhoades/Ivory Hill Studios

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