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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 6 |
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Basically the recipe from Libby's canned pumpkin. I make it every year in mini loaves and everyone loves it (even my teenager who hates pumpkin!) Ingredients:
3 cups all-purpose flour |
2 tablespoons pumpkin pie spice |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
3 cups granulated sugar |
1 (15 ounce) can pumpkin puree (not pie mix) |
4 large eggs |
1 cup vegetable oil |
1/2 cup orange juice |
1 1/2-2 cups dried sweetened cranberries |
Directions:
1. PREHEAT oven to 350°F Grease and sugar 5 mini loaf pans.
2. 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.
3. BAKE for 50-55 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.
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