Pumpkin Cranberry Bread Recipe
Yield: 10 ServingsRecipe by luhu.jp
Ingredients:
2 1/4 cup: ALL-PURPOSE FLOUR,
1 tbsp: PUMPKIN PIE SPICE,
1 tsp: BAKING SODA,
1/2 tsp: SALT,
2: EGGS,
2 cup: SUGAR,
1/2 cup: VEGETABLE OIL,
1 cup: SOLID PACK PUMKIN,
1 cup: CRANBERRIES, CHOPPED
Directions:
IN LARGE BOWL, COMBINE FLOUR, PUMPKIN PIE SPICE, BAKING SODA AND
SALT. IN SMALL MIXER BOWL, BEAT EGGS; BEAT IN SUGAR, OIL AND PUMPKIN.
POUR PUMPKIN MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED.
STIR IN CRANBERRIES. SPOON BATTER INTO 2 GREASED AND FLOURED
8X4-INCH LOAF PANS. BAKE IN PREHEATED OVEN AT 350 FOR 60 MINUTES OR
UNTIL WOODEN TOOTHPICK COMES OUT CLEAN. COOL FOR 5 TO 10 MINUTES;
REMOVE FROM PANS.
Source from luhu.jp
SALT. IN SMALL MIXER BOWL, BEAT EGGS; BEAT IN SUGAR, OIL AND PUMPKIN.
POUR PUMPKIN MIXTURE INTO DRY INGREDIENTS; STIR JUST UNTIL MOISTENED.
STIR IN CRANBERRIES. SPOON BATTER INTO 2 GREASED AND FLOURED
8X4-INCH LOAF PANS. BAKE IN PREHEATED OVEN AT 350 FOR 60 MINUTES OR
UNTIL WOODEN TOOTHPICK COMES OUT CLEAN. COOL FOR 5 TO 10 MINUTES;
REMOVE FROM PANS.
Source from luhu.jp
Tags
: breads