Pumpkin-Cranberry Bread

Wow, it's been a week since my last post!

What have I been doing?!

Guess getting ready for Thanksgiving, dr. & dentist appointments 

and thinking about Christmas, which is right around the corner.

Anyway, here's a recipe I enjoy every Fall

and like to have on hand for breakfast the day after Thanksgiving.

Pumpkin-Cranberry Bread

Pumpkin-Cranberry Bread from Libby

2 1/4 cups all-purpose flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups granulated sugar
1 3/4 cups (15 ounce can) Libby's Pure Pumpkin
1/2 cup vegetable oil
1 cup fresh, frozen or sweetened dried cranberries (I use sweetened dried-I always have on hand)

Combine flour, pumpkin pie spice, baking powder and salt in large bowl. Combine eggs, sugar, pumpkin and oil in small mixer bowl; beat just until blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into 2 greased and floured 9" x  5" loaf pans.

Bake in preheated 350 oven for 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool in pans for 5-10 minutes; remove to wire rack and cool completely.

I usually wrap them in foil when cool and serve the next day. I think it's tastier. Of course, we usually try a few pieces before I put them aside!

Hope you enjoy the Pumpkin-Cranberry Bread as much as we do!

Have a good day.

-Lynn

Today I'm joining:

Stone Gable for On The Menu Monday
This Chick Cooks for These Chicks Cooked