Pumpkin Cranberry Bread
As presented in the Oct/Nov 2010 issue of QUILT Magazine
3 cups flour 1-1/2 tbsp pumpkin pie spice 2 tsp baking soda 1-1/2 tsp salt 3 cups granulated sugar 1 can (15 oz) pure pumpkin (not mix) 4 large eggs 1 cup vegetable oil 1/2 cup orange juice 1 cup dried cranberries
Preheat oven to 350˚. Grease and flour two 9″ x 5″ loaf pans. Combine flour, spice, baking soda and salt in a 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 dried cranberries. Spoon batter into prepared pans.
Bake for 60 minutes or until wooden toothpick comes out clean. Cool for 10 minutes; remove from pans to continue to cool on a wire rack.
Recipe makes two loaves.
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