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Pumpkin-Cranberry Bread

  • 85 min
  • Easy
  • 48
  • All purpose flour -- 6 cup
  • Pumpkin pie spice -- 3 tbsp
  • Baking soda -- 4 tsp
  • Salt -- 1 tbsp
  • Granulated sugar -- 6 cup
  • Egg, large -- 8 each
  • Vegetable oil -- 2 cup
  • Orange juice, unsweetened -- 1 cup
  • Cranberries, dried, fresh or frozen -- 2 cup
  • Libby's Pumpkin #10 Can -- 30 oz
Preparation
1
Preheat oven to 350°F. Grease and flour four 9x5-inch loaf pans.
2
Combine flour, pumpkin spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl, beat until just blended. Add pumpkin mixture to flour mixture, stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
3
Bake 60-65 minutes or until wooden pick inserted in center comes out clean. Cool pans on wire racks for 10 minutes, remove to cool completely.
Components