Mini Pumpkin Cranberry Breads |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This recipe came from a bread cookbook I got for Christmas. Ingredients:
3 cups all-purpose flour |
1 tablespoon pumpkin pie spice |
2 teaspoons baking soda |
1 1/3 teaspoons salt |
3 cups granulated sugar |
1 (15 ounce) can pumpkin puree |
4 large eggs |
1 cup vegetable oil |
1/2 cup orange juice |
1 cup dried sweetened cranberries |
Directions:
1. Preheat oven to 350 degrees. Grease and flour 5 or 6 inch mini disposable loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl.
3. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl, beat until blended. Add pumpkin mixture to flour mixture, stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
4. Bake 50 to 55 minutes or until wooden pick inserted into center comes out clean. Cool in pans on wire racks for 10 minutes, remove to wire racks to cool completely.
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