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Cranberry Pumpkin Bread Recipe

Name: Cranberry Pumpkin Bread
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Yield: 2
Ingredients: 3-3/4 cups all-purpose flour; 3 cups sugar; 4 teaspoons pumpkin pie spice; 2 teaspoons baking soda; 1 teaspoon salt; 4 large eggs, room temperature; 1 can (15 ounces) solid-pack pumpkin; 1/2 cup canola oil; 2 cups fresh or frozen cranberries, thawed; 1 cup chopped walnuts

Taste of Home

Put leftover cranberries and pumpkin to great use in this moist quick bread. It’s very good with my "secondhand turkey" casserole for an after-Thanksgiving meal. —Dixie Terry, Goreville, Illinois

Ingredients

3-3/4 cups all-purpose flour

3 cups sugar

4 teaspoons pumpkin pie spice

2 teaspoons baking soda

1 teaspoon salt

4 large eggs, room temperature

1 can (15 ounces) solid-pack pumpkin

1/2 cup canola oil

2 cups fresh or frozen cranberries, thawed

1 cup chopped walnuts

Method

In a large bowl, combine the flour, sugar, pumpkin pie spice, baking soda and salt. In another bowl, whisk the eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in cranberries and walnuts.

Spoon into two greased 9x5-in. loaf pans. Bake at 350° for 70-80 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.

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