Mom's Pumpkin Cranberry Bread Recipe #379643
Found this in mom's recipe box. I'm going to compare with the recipe I have. We'll see. Sounds like a lot of work, but it isn't...just like mine. NOTE: Cranberries may be sweetened dried, fresh, or frozen.
1½ hours | 30 min prep
SERVES 24 , 2 loaves
- 3 cups all-purpose flour
- 1 tablespoon and 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 (15 ounce) can pumpkin
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup orange juice or water
- 1 cup cranberries
- Preheat oven to 350 degrees. 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 60-65 minutes or until wooden pick inserted in center comes out clean.
- Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
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5 stars