Franconia Market Recipes
https://www.franconiamarket.com/Recipes/Detail/4189/
Pumpkin Cranberry Bread
Customer Rating:
4.5
4 Ratings
3
Yield: 2 to 6 loaves depending on loaf pan size
Preparation Time: 10 min; Cook: 1 hr
Ingredients
| 3 |
cups |
all-purpose flour
|
|
|
| 1 |
Tablespoon |
plus 2 teaspoons pumpkin pie spice
|
|
|
| 2 |
teaspoons |
baking soda
|
|
|
| 1 1/2 |
teaspoons |
salt
|
|
|
| 3 |
cups |
granulated sugar
|
|
|
| 1 |
can |
(15 ounce) 100% pure pumpkin
|
|
|
| 4 |
|
eggs
|
|
|
| 1 |
cup |
vegetable oil
|
|
|
| 1/2 |
cup |
orange juice OR water
|
|
|
| 1 |
cup |
fresh or frozen cranberries
|
|
|
Directions:
Preheat oven to 350 degrees F
Grease and flour two 9x5-inch loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl and set aside.
Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add flour mixture to pumpkin mixture and mix just until combined; fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 60 to 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.
For three 8x4-inch loaf pans:
PREPARE as above. Bake for 55 to 60 minutes.
For five or six 5x3-inch mini-loaf pans:
PREPARE as above. Bake for 50 to 55 minutes.
Please note that some ingredients and brands may not be available in every store.
Franconia Market Recipes
https://www.franconiamarket.com/Recipes/Detail/4189/