Here’s how to make two moist and delicious loaves of classic cranberry-pumpkin bread. This retro recipe makes a breakfast or dessert that’s filled with warm and fruity flavor, and has just the right blend of fall spices.
Cranberry-pumpkin bread retro recipe
Yield: Serves 16: 2 loaves, 8 slices each
2 slightly-beaten eggs
1 tablespoon pumpkin pie spice
2 cups sugar
1/2 cup oil
1 teaspoon baking soda
1 cup Libby's Solid Pack Pumpkin
1/2 teaspoon salt
1 cup chopped cranberries
2-1/4 cups flour
Combine eggs, sugar, oil, and pumpkin: mix well.
Combine flour, pie spice, soda, and salt in large bowl: make 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 3-1/4 x 2-1/2-inch aluminum loaf pans.
Bake in moderate oven (350 F) for 1 hour or until toothpick inserted in center comes out clean.
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