Pumpkin Cranberry Bread
By Kim L. Fritzemeier
KFRM Central Kansas Reporter
Farm Wife along the Stafford/Reno County Line
Pumpkin Cranberry Bread3 cups all-purpose flour
1 tbsp. plus 2 tsp. pumpkin pie spice
2 tsp. baking soda
1 1/2 tsp. salt
3 cups sugar
1 15-oz. can pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh, frozen or dried cranberries
Note: I used frozen. I always buy extra cranberries when they are on sale during the holiday season.
Preheat oven to 350 degrees. Grease and flour loaf pans (I used cooking spray.) Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in another large mixer bowl. Beat until just blended. Add flour mixture to pumpkin mixture, stirring just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans and bake until wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove from pans and allow to cool completely on wire racks.
For two 9- by 5-inch loaves, bake for 60 to 65 minutes.
For three 8- by 4-inch loaf pans, bake for 55 to 60 minutes.
For five or six 5- by 3-inch loaf pans, bake for 50 to 55 minutes.
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