How to Make Pumpkin Cranberry Bread

This sweet, fruity bread goes well with mild soups, salads, poultry and is even great on it's own. Makes 2 loaves.

Instructions

Difficulty: Easy

Things You’ll Need:

• Electric Mixer
• Loaf Pans
• Mixing Bowls
• Food Processors
• Groceries
• Rubber Spatula
• 3 c. all-purpose flour
• 1 tbsp. plus 2 tsp. pumpkin pie spice
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 3 c. granulated sugar
• 1 can (15 oz.) Libby's® 100% Pure Pumpkin
• 4 large eggs
• 1 c. vegetable oil
• 1/2 c. orange juice or water
• 1 c. sweetened dried, fresh or frozen cranberries

1. Preheat your oven to 350° F.
2. Grease and flour two 9 x 5-inch loaf pans.
3. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
4. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in a seperate large mixing bowl; beat until just blended.
5. Add pumpkin mixture to flour mixture and stir until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
6. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

Tips & Warnings

• For three 8 x 4 inch loaf pans, bake for 55-60 minutes.
• For five or six 5 x 3 inch mini-loaf pans, bake for 50-55 minutes.