Pumpkin-Cranberry Quick Bread |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 24 |
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This makes two loaves of the best pumpkin bread, to reduce fat use 1/2 cup each vegetable oil and unsweetened applesauce - this is very good! Ingredients:
3 cups all-purpose flour |
5 1/2 teaspoons pumpkin pie spice |
2 teaspoons baking soda |
1 1/2 teaspoons salt |
3 cups sugar |
1 (15 ounce) can pumpkin puree |
4 large eggs |
2 teaspoons pure vanilla extract |
1 cup vegetable oil |
1/2 cup orange juice or 1/2 cup apple juice |
1 1/2-2 cups cranberries (fresh or frozen) |
Directions:
1. Set oven to 350 degrees F.
2. Grease and flour two 9 x 5-inch loaf pans.
3. In a large bowl combine flour with pumpkin pie spice, baking soda and salt.
4. In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil and orange juice or apple juice; beat using an electric mixer on medium speed until well combined.
5. Add the pumpkin mixture to the flour mixer and stir with a wooden spoon until JUST moistened (do not beat).
6. Gently fold in the cranberries.
7. Spoon/divide the batter between the pans.
8. Bake for 60-65 minutes or until the loaves test done.
9. Cool in pan for 10-12 minutes then remove to a wire racks to cool completely.
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