CRANBERRY PUMPKIN BREAD
I made this bread because I had a surplus of Fresh Cranberries. I didn't add nuts to this recipe because my neighbor is allergic to nuts & I gave her a loaf. This recipe is plain, but quite tasty. I was able to make 2 loaves (12X 41/2X 3 1/8) from this recipe. Shared one and kept one for us. The recipe is moist and the tart...
Provided by Rose Mary Mogan
Categories Sweet Breads
Time 1h25m
Number Of Ingredients 11
Steps:
- 1. Preheat oven to 350 degrees F. Spray Loaf pans with non stick cooking spray or Bakers joy, and set aside till needed.
- 2. In a large bowl add eggs and sugar, and beat till golden yellow and well blended.
- 3. Add oil and beat again to blend.
- 4. Add the dry ingredients in a medium size bowl, flour, salt, baking powder, baking soda, pumpkin spice & stir to blend. Set aside till needed.
- 5. Now add the flour mixture to the batter in 3 intervals beating well till blended after each addition.
- 6. Add canned pumpkin to egg mixture and beat till blended.
- 7. Now add the chopped cranberries but stir to blend into batter with a large spoon.
- 8. Evenly distribute the batter between the two loaf pans. Bake in preheated 350 degrees F. oven for 55 minutes to an hour, or until tooth pick inserted into center comes out clean.
- 9. Remove from oven allow to sit about 10 minutes then invert onto cooling rack or a long platter.
- 10. Serve plain or with a glaze if desired.
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