Cranberry Pumpkin Bread

If you have any fresh cranberries hanging out in you fridge from Thanksgiving, this would be a fabulous way to use them up. I made this cranberry pumpkin bread right before Thanksgiving. The recipe came from Melanie at The Sisters’ Café. I ended up with 2 large loaves and 4 small ones. I just filled what pans I used half way with the batter. Then I gave the small ones away.

One of the people that I gave the small loaf too ended up telling my husband that is was the best bread he’s ever tasted, so you know this turns out wonderful. The pumpkin with the cranberry is a great combination.

• EGGS
• PUMPKIN PUREE
• VEGETABLE OIL
• SUGAR
• FLOUR
• PUMPKIN PIE SPICE
• BAKING SODA
• SALT
• FRESH CRANBERRIES

Cranberry Pumpkin Bread

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• Author: Laura

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Ingredients

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• 4 eggs
• 2 cups pumpkin puree
• 1 cup vegetable oil
• 4 cups sugar
• 4 ½ cups flour
• 2 Tbsp pumpkin pie spice
• 2 tsp baking soda
• 1 tsp salt
• 4 cups cranberries, fresh (chop in food processor)

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Instructions

1. Preheat oven to 350
2. In a bowl combine eggs, pumpkin puree and oil. Add dry ingredients and mix well. Add cranberries and mix well. Divide dough into 2 big loaf pans, and 1 small one . Bake for 50 minutes.

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