1 Tsp pumpkin pie spice (I cut this back a tiny bit)
1 tsp baking soda
1/2 tsp salt
1 c chopped cranberries
1/2 c nuts
Instructions
Combine first 4 ingredients; mix well. Combine flour, pie spice,
baking soda and salt in large bowl. Add pumpkin mixture, stir
just until dry ingredients are moistened. Stir in cranberries.
Spoon batter into 2 greased and floured loaf pans (8x 3 3/4 x 1
1/2). Bake 1 hour or until toothpick comes out clean. If using
Libby's 29 oz can, there are approximately 3 c of pumpkin. So
recipe can be tripled. A 12 oz bag of cranberries will yield 3 c of
chopped cranberries. Freeze extra loaves -
This recipe fills 8 mini loaves to give as gifts.
Originally Submitted
1/13/2009
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