Mom's Fresh Cranberry-Pumpkin Bread
Description
Mom's fresh cranberry-pumpkin bread recipe includes fresh cranberries and canned pumpkin. It's sweet and tart and tastes great warm or at room temp.
Ingredients
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1 serving cooking spray
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3 1/2 cups all-purpose flour
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2 1/2 cups white sugar
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1 1/2 tablespoons pumpkin pie spice
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2 teaspoons baking soda
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1 1/2 cups canned pumpkin puree
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4 eggs
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2/3 cup milk
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1/2 cup canola oil
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1 (12 ounce) package fresh cranberries
Directions
1
Preheat the oven to 325 degrees F (165 degrees C). Coat two 9x5-inch loaf pans with cooking spray.
2
Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.
3
Combine pumpkin purée, eggs, milk, and oil in a separate bowl; beat into flour mixture until well combined. Fold in cranberries. Divide batter between the prepared pans.
4
Bake in the preheated oven until a toothpick inserted into centers comes out clean, about 1 hour. Cool in the pans for 10 minutes, then transfer to wire racks to cool completely.