Pumpkin Cranberry Bread
Makes 2 Loaves
3Cups All-Purpose Flour
1Tablespoon Plus 2 Teaspoons Pumpkin Pie Spice
2Teaspoons Baking Soda
1 Teaspoons Salt
3Cups Granulated Sugar
1 Cup (15-Ounce Can) Libby’s 100% Pure Pumpkin
4Eggs
1Cup Vegetable Oil
Cup Orange Juice or Water
1Cup Sweetened Dried, Fresh or Frozen Cranberries
1. Combineflour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oiland orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stirjust until moistened. Fold incranberries. Spoon batter into twogreased 9×5-inch loaf pans.
2. Bakein preheated 350F oven for 60 to 75 minutes or until wooden pick inserted incenters comes out clean. Cool in pans onwire rack for 10 minutes; remove to wire rack to cool completely.
For Three8x4-inch Loaf Pans:
Prepareas directed. Bake for 55 to 60 minutes.
For Five or Six5x3-inch Mini Loaf Pans:
Prepareas directed. Bake for 50 to 55 minutes.
Yummy. Look and sound delish!