Wednesday, November 17, 2010

Pumpkin Bread with Cranberries

This LIBBY'S recipe is one of my absolute Fall favorites! It makes a great gift for friends and family around the holidays.  I wrap the loaves with clear paper and a festive dish towel and tie with pretty ribbon and gift tag!

This recipe will make 2-3 loaves or try muffin tins (regular or mini) to make individual servings.  The mini muffins are perfect for work functions or to serve at a brunch.

Alison J.
3 cups all-purpose flour
1 tablespoon and 2 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 can (15 ounces) Libby's 100% Pure Pumpkin (not Pumpkin Pie Filling)
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup fresh cranberries

Preheat oven to 350.  Grease and flour either (2) 9x5-inch loaf pans, (3) 8x4-inch loaf pans or muffin tins.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl.  Combine sugar, eggs, oil and orance juice in large mixer bowl.  Beat these ingredients just until blended.  Add pumpkin mixture to the flour mixture and stir just until moistened.  Pour in cranberries and gently fold them into the batter.  Divide batter equally among loaf pans.

Bake for 60-65 minutes, but all ovens are different so make sure to test the loaves when you pull them out of the oven.  If a cake tester or toothpick comes out clean when inserted in the center of the loaves, then cool them in pans on a cooling rack for 10 minutes.  Remove from the pans and cool completely.

LIBBY'S (R) Pumpkin Cranberry Bread Recipe

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