2 1/4 cups all-purpose flour1 tablespoon pumpkin pie spice2 teaspoons baking powder1/2 teaspoon salt2 eggs2 cups white sugar1 (15 ounce) can pumpkin puree1/2 cup vegetable oil1 cup dried cranberries1 cup chopped walnutsPreheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans). In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt. Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans. Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, begin checking bread after 25 minutes.)
Amount Per Serving Calories: 360 | Total Fat: 14.5g | Cholesterol: 30mg view all reviews »
Reviewed on Nov. 21, 2006 by junebug
I just loved this bread! I did use fresh cranberries, which I rough-chopped in the food processor, and I did add a little more spice (cinnamon, allspice, nutmeg, and cloves.) Also, I added 1/4 cup applesauce. The recipe yielded 2 (8x4) loaves, and 2 mini loaves. I just delivered my 2 larger loaves to the neighbors for a Thanksgiving treat! My husband and I treated ourselves to a mini-loaf, first...and it was wonderful! Was this review helpful? [ YES ]
15 users found this review helpful I just loved this bread! I did use fresh cranberries, which I rough-chopped in the food...
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