Pumpkin Cranberry Bread
Pumpkin Cranberry Bread This is one of my favorite, most-used recipes! I often use it to make mini muffins and as a kid- pleaser, I'll use chocolate chips instead of craisins . If you're making mini muffins, check them after about 12 minutes. Pumpkin Cranberry Bread 2 1/4 cups all-purpose flour 1 Tbsp. pumpkin pie spice 2 tsp. baking powder 1/2 tsp. salt 2 eggs 2 cups granulated sugar 1 3/4 cups (15-ounce can) Libby's Pure Pumpkin 1/2 cup vegetable oil 1 cup fresh, frozen or sweetened dried cranberries Combine flour, pumpkin pie spice, baking powder, and salt in a large bowl. Combine eggs, sugar, pumpkin, and oil in a small mixer bowl; beat just until blended. Add pumpkin mixture to the flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into 2 greased and floured 9 x 5-inch loaf pans. Bake in a preheated 350-degree oven for 55 to 60 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in pans for 5 to 10...