Pumpkin Cranberry Bread

I am not getting into any more trouble with the "Trademark" infringement people, so right up front this is a recipe from LIBBY'S PUMPKIN. I haven't shared that story with you as yet, but I will.

You know these big companies spent a lot of money making sure they give us good and sometimes great recipes to get us to buy their products. We need to take advantage of this. I made this today while I was having my half-day jammie day. It's cold and rainy and I'm not expecting anyone to stop by, so I'm in my jammies cooking. Remember we need things in the freezer for the holidays.

This really is wonderful, and so moist.

Pumpkin Cranberry Bread
2- 9x5-inch loafs
print recipe

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15-ounce) can Libby's Pumpkin, not pumpkin pie filling
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries

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

2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine, sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beaat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

3. 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.

Cook's Note: I added the zest of one orange and about 1 cup of chopped walnuts. Not necessary but tasty.

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