Pumpkin Cranberry Bread The Best Recipes
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| Pumpkin Cranberry Bread |
"Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!"
Ingredients :
- 2 1/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 cups white sugar
- 1 (15 ounce) can pumpkin puree
- 1/2 cup vegetable oil
- 1 cup dried cranberries
- 1 cup chopped walnuts
Instructions :
| Prep : 20M | Cook : 14M | Ready in : 1H20M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
- In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
- Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
- Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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