Pumpkin Cranberry Bread
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- 3 cup(s) all purpose flour
- 5 teaspoon(s) pumpkin pie spice
- 2 teaspoon(s) baking soda
- 1 & 1/2 teaspoon(s) salt
- 3 cup(s) granulated sugar
- 1 15 oz can(s) Libby's canned pumpkin
- 4 eggs
- 1 cup(s) vegetable oil
- 1/2 cup(s) orange juice
- 1 cup(s) fresh cranberries
- Preheat oven to 350°F
- Grease and flour two 9 x 5 inch loaf pans.
- Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
- Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended.
- Add pumpkin mixture to flour mixture; stir just until moistened.
- Fold in cranberries.
- Spoon batter into prepared loaf pans.
- Bake for 60 to 65 minutes or until wooden pic inserted in center comes out clean.
- Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
- FOR THREE 8 x 4-INCH LOAF PANS:
- PREPARE as above. Bake for 55 to 60 minutes.
- FOR FIVE OR SIX 5 x 3-INCH MINI-LOAF PANS:
- PREPARE as above. Bake for 50 to 55 minutes.
This recipe is a personal recipe added by amymadison and has not been tested or endorsed by MyRecipes.
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Pumpkin Cranberry Bread Recipe at a Glance
- COURSE: Breads