Pumpkin Cranberry Bread

I completely forgot to post this recipe earlier with all the other delicious baked goods I was sharing! It is actually kind of appropriate that this recipe get its own post because it has got to be one of my all-time favorite recipes. I don’t even know where or when we got it but it’s been taped up inside one of my mom’s kitchen cabinets for many years. It also is pretty fail-safe, in my experience. Always turns out and always tastes fabulous. We love to make several loaves and give them as gifts!

Pumpkin Cranberry Bread

3 1/2 cups all purpose flour
1 2/3 cups white sugar
2 tsp baking soda
2 tsp pumpkin pie spice
3/4 tsp salt
1 tsp baking powder
1 (16oz) can pumpkin
2/3 cup vegetable oil
3 eggs
1 (16oz) can whole berry cranberry sauce

Mix together dry ingredients in a medium sized bowl and set aside. Mix together pumpkin, oil and eggs in a larger bowl. Add in dry ingredients and mix until smooth. Fold in cranberry sauce by hand until combined – but be gentle so the whole berries don’t get smooshed!

Pour batter into 2 greased loaf pans and bake at 350* for 65ish minutes or until toothpick tests done. Cool in pans for 10 minutes then remove to cooling rack and allow to cool completely.



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