CRANBERRY PUMPKIN BREAD

Cranberry Pumpkin Bread image

Fresh homemade pumpkin cranberry bread. There is nothing like it fresh from the oven and smothered in butter. Try using all fresh ingredients for a truly divine taste, but if you don't have the time, canned will do fine.

Provided by southern chef in lo

Time 1h

Yield 2 loaves

Number Of Ingredients 9

Ingredients

4 eggs, beaten
2 cups pumpkin puree (fresh is best but if you don't have time you can use canned pumpkin, but make sure it's NOT the pump)
1 cup vegetable oil
4 cups sugar
4 1/2 cups flour
2 tablespoons pumpkin pie spice
2 teaspoons baking soda
1 teaspoon salt
4 cups fresh cranberries or 4 cups frozen cranberries

Steps:

Preheat oven to 350°F.
In bowl combine the eggs, pumpkin puree, and oil; mix well.
Add the dry ingredients and mix well.
Divide the dough into 2 greased 8x4 inch loaf pans.
Bake 50 minutes.

Nutrition Facts : Calories 3819, Fat 122.8, SaturatedFat 18.1, Cholesterol 423, Sodium 2574.8, Carbohydrate 649.9, Fiber 17.7, Sugar 410.9, Protein 43.9

*** Explore more Cranberry Pumpkin Bread Recipes »

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