PUMPKIN-CRANBERRY QUICK BREAD

Pumpkin-Cranberry Quick Bread image

Provided by Kittencalrecipezazz

Time 1h10m

Yield 24 serving(s)

Number Of Ingredients 11

3 cups all-purpose flour
5 1/2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups sugar
1 (15 ounce) can pumpkin puree
4 large eggs
2 teaspoons pure vanilla extract
1 cup vegetable oil
1/2 cup orange juice or 1/2 cup apple juice
1 1/2-2 cups cranberries (fresh or frozen)

Steps:

Set oven to 350 degrees F.
Grease and flour two 9 x 5-inch loaf pans.
In a large bowl combine flour with pumpkin pie spice, baking soda and salt.
In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil and orange juice or apple juice; beat using an electric mixer on medium speed until well combined.
Add the pumpkin mixture to the flour mixer and stir with a wooden spoon until JUST moistened (do not beat).
Gently fold in the cranberries.
Spoon/divide the batter between the pans.
Bake for 60-65 minutes or until the loaves test done.
Cool in pan for 10-12 minutes then remove to a wire racks to cool completely.

Nutrition Facts : Calories 258.2, Fat 10.2, SaturatedFat 1.5, Cholesterol 35.2, Sodium 262.8, Carbohydrate 39.7, Fiber 0.8, Sugar 26.1, Protein 2.9