How to Make Pumpkin Cranberry Bread

When the weather outside turns cool, I love to start baking and this recipe is one of my favorites! It is simple to make and tastes great. I love to bake this bread in smaller loaf pans to give as gifts during the holidays.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 3 cups flour
• 1 1/2 Tbsp. pumpkin pie spice
• 2 tsp. baking soda
• 1 1/2 tsp. salt
• 3 cups sugar
• 1 can pumpkin puree (15 oz.)
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice
• 1 cup dried cranberries

1. Preheat the oven to 350 degrees. Lightly grease and flour two 9 x 5-inch loaf pans or 6 miniature loaf pans.

2. In a large bowl, mix together the flour, pumpkin pie spice, baking soda, and salt, preferably with a whisk.

3. In another large bowl, mix together the sugar, pumpkin, eggs, oil, and juice until just blended.

4. Pour the pumpkin mixture into the flour mixture and stir until moistened.

5. Stir in the cranberries. Evenly divide the batter between the prepared loaf pans.

6. For the larger loaf pans, bake about 60-65 minutes. For the smaller loaf pans, bake about 30-35 minutes. Test the loaves by inserting a tooth pick into the center of each loaf. If the toothpick is clean, then the loaf is done.

7. Cool the loaves in their pans for 10 minutes, then remove to wire racks to cool completely.

Tips & Warnings

• This bread can be frozen for up to 3 months.