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Ingredients
| all-purpose flour (unsifted): 3 cups |
| salt: 1 tsp |
| baking powder: 1 tsp |
| baking soda: 1 tsp |
| ground cinnamon: 1 tsp |
| ground cloves: 1/2 tsp |
| whole nutmeg: 1/2 tsp |
| allspice: 1/2 tsp |
| eggs: 3 |
| canned pumpkin: 2 cups |
| canola oil - for salads, woks and light frying: 1 cup |
| granulated sugar: 2/3 cup |
| light brown sugar (packed): 2/3 cup |
| vanilla extract: 1 Tbl |
| dried sweetened cranberries: 1 cup |
| pecans: 1 cup (chopped) |
Cranberry Pumpkin Bread
Credit: Food.com
User rating:
-
Prep Time
0 min -
Cook Time
50 min -
Servings
2 serving(s)
Tags
- In a large bowl, combine the flour, salt, soda, baking powder, and spices.
- In another bowl, combine eggs, pumpkin, oil, sugars, and vanilla.
- Stir into dry ingredients just until moistened. Fold in cranberries and pecans.
- Pour into 2 greased 8x4-inch loaf pans.
- Bake at 350F for 45-50 minutes or until a toothpick inserted in the center comes out clean.
- Cool 10 minutes before removing from pans.