Cranberry Pumpkin Bread
2 eggs, beaten slightly
2 cups sugar
1/2 cup vegetable oil
1 cup canned pumpkin
2 1/4 cups flour
1 cup chopped cranberries
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
Preheat oven to 350 degrees. Combine eggs, sugar, vegetable oil, and pumpkin,
mixing well. Combine flour, pumpkin pie spice, baking soda, and salt in a large
bowl. Make a well in the center of the batter and add the pumpkin. Stir in
cranberries. Spoon batter into 2 greased and floured loaf pans. Bake for 1 hour.
Quick breads can be made ahead and frozen from 1 to 2 months.
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