Title: Pumpkin Cranberry Bread
Categories: Bread Fruit
Yield: 10 Servings
| 2 1/4 | c | ALL-PURPOSE FLOUR |
| 1 | tb | PUMPKIN PIE SPICE |
| 1 | ts | BAKING SODA |
| 1/2 | ts | SALT |
| 2 | | EGGS |
| 2 | c | SUGAR |
| 1/2 | c | VEGETABLE OIL |
| 1 | c | SOLID PACK PUMKIN |
| 1 | c | CRANBERRIES, CHOPPED |
IN LARGE BOWL, COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND SALT. IN
SMALL MIXER BOWL, BEAT EGGS; BEAT IN SUGAR, OIL AND PUMPKIN. POUR PUMPKIN
MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED. STIR IN
CRANBERRIES. SPOON BATTER INTO 2 GREASED AND FLOURED 8X4-INCH LOAF PANS.
BAKE IN PREHEATED OVEN AT 350 FOR 60 MINUTES OR UNTIL WOODEN TOOTHPICK
COMES OUT CLEAN. COOL FOR 5 TO 10 MINUTES; REMOVE FROM PANS.