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Pumpkin Cranberry BreadBreakfast & Brunch Recipes from AlansKitchn.com

Makes 12 slices per loaf

Prep Time: 10 min.
Cooking Time: 1 hr.
Cooling Time: 30 min.

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 ounces) 100% Pure Pumpkin
  •       4 large eggs
  •       1 cup vegetable oil
  •    1/2 cup orange juice or water
  •       1 cup sweetened dried, fresh or frozen cranberries

Cooking Directions:

Preheat oven to 350-degrees F.  Grease and flour two 9 x 5-inch loaf pans.

  1. In large bowl, add flour, pumpkin pie spice, baking soda and salt. Mix.
  2. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended.
  3. Add pumpkin mixture to flour mixture; stir just until moistened.
  4. Fold in cranberries.
  5. 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.

Alan's Kitchen Tip:

  • [Three 8 x 4-inch Loaf Pans]
    Prepare as above.  Bake for 55 to 60 minutes.
  • [Five or six 5 x 3-inch Mini-Loaf Pans]
    Prepare as above.  Bake for 50 to 55 minutes.

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