Easy Cranberry Pumpkin Bread
This is easy to make and everyone loved it when I brought it for Thanksgiving dinner. Had several requests so I made it again for Christmas dinner.
Yield
16 servingsPrep
25 minCook
60 minReady
85 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| 2 | cups |
sugar
|
|
| ½ | cup |
vegetable oil
|
|
| 1 | cup |
pumpkin
solid pack |
|
| 2 ¼ | cups |
all-purpose flour
|
|
| 1 | tablespoon |
pumpkin pie spice
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
salt
|
|
| 1 | cup |
cranberries
chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | large |
eggs
slightly beaten |
|
| 473 | ml |
sugar
|
|
| 118 | ml |
vegetable oil
|
|
| 237 | ml |
pumpkin
solid pack |
|
| 532 | ml |
all-purpose flour
|
|
| 15 | ml |
pumpkin pie spice
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
salt
|
|
| 237 | ml |
cranberries
chopped |
|
Directions
Combine eggs, sugar, oil and pumpkin; mix well.
Combine dry ingredients in bowl; make a well in center.
Pour pumpkin mixture into well; stir just until dry ingredients are moistened.
Stir in cranberries.
Spoon batter into 2 greased and floured 8 x 3 ¾ x 2½ inch pans.
Bake at 350℉ (180℃) F for 1 hour.
