Pumpkin Cranberry Bread

This is one of my food gifts this year. The combination of orange, cranberry and pumpkin filled the kitchen while these were baking and it smelled sooo good!

I wish I could have taken a photo of a slice of the bread, but I didn't save one for myself.

This recipe comes from Very Best Baking.

Pumpkin Cranberry Bread

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-oz 100% pure pumpkin)
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water (I used juice from fresh, squeezed oranges)
1 cup sweetened dried, fresh or frozen cranberries (I used fresh cranberries)

Preheat oven to 350. Grease and flour loaf pans.

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

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.

Recipes makes two loaves.

For three 8 x 4-inch loaf pans: prepare as above. Bake for 55 to 60 minutes.

For five or six 5 x 3-inch mini-loaf pans: prepare as above. Bake for 50 to 55 minutes.

All wrapped up:

Thanks for stopping!