Pantry Raiders | Pumpkin Cranberry Bread

By Melissa Cooper

It’s Fall y’all — and you know what that means … pumpkin season has officially arrived. This yummy recipe will satisfy all those pumpkin cravings and your kitchen will smell heavenly while the bread bakes. You can thank me later!    

Pumpkin Cranberry Bread

3 cups all-purpose flour
1 tbsp. plus 2 tsp. pumpkin pie spice
2 tsp. baking soda
1 ½ tsp. salt
3 cups granulated sugar
1 can pumpkin (15 ounces)
4 large eggs
1 cup vegetable oil
½ cup orange juice
1 cup dried cranberries
1 cup walnuts, optional

Preheat oven to 350° F. Grease and flour two 9 x 5 inch loaf pans.

Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

For three 8 x 4-inch loaf pans: Prepare as above. Bake for 55 to 60 minutes.

For five or six 5 x 3-inch mini-loaf pans: Prepare as above. Bake for 50 to 55 minutes.


Photo courtesy MetroCreative