QuickBread/Pumpkin Cranberry Bread

Serves: 24 (12 per loaf)

Active Time: 10 minutes

Total Time: 1 hour 40 minutes

From: Libby's

Ingredients

3 cups flour

1 tbsp. + 2 tsp. pumpkin pie spice

2 tsp. baking soda

1/2 tsp. salt

3 cups granulated sugar

1 can (15-oz) pumpkin

4 eggs

1 cup vegetable oil

1/2 cup orange juice (or water)

1 cup sweetened dried, fresh, or frozen cranberries

Directions

Step 1

Preheat oven to 350 degrees. Umm uhh Grease and flour two 9x5 loaf pans. Umm no

Step 2

Combine flour, spices, baking soda, and salt in a large bowl. umm Combine sugar, pumpkin, eggs, and juice in another bowl. Beat until just blended, add to flour mix and stir until moist. Fold in cranberries. Spoon batter into prepared pans. Bake for 60 to 65 minutes or until wooden pick inserted into center comes out clean. Cool in pans on wire rack for 10 minutes. Remove to wire racks to cool completely.

Variations

for 3 8x4 inch loaf pans, bake for 55-60 minutes. For 5 or 6 5x3 mini-loaf pans bake for 50-55 minutes.