Cassie’s Ruminations

Pumpkin Cranberry Bread

This recipe is modified from Allrecipes. I can’t think of a single way to improve this, and that’s saying something for a shameless recipe tinkerer like me 🙂

Pumpkin Cranberry Bread
Makes 2 loaves

2 1/4 cups all-purpose flour
1 tsp cinnamon
1/4 tsp allspice
1/4 tsp nutmeg
2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup white sugar
1 cup light brown sugar
1 15 ounce can pumpkin puree
1/2 cup vegetable oil
1 cup fresh cranberries

Preheat oven to 350 degrees F. Spray 2 9×5 inch loaf pans with a baking non-stick spray.

In a mixing bowl, combine flour, spices, baking powder and salt. Combine eggs, sugars, pumpkin and oil in small mixing bowl, and beat until just blended. Stir the wet mixture into the dry until the batter is just moistened. Fold the cranberries into the batter. Spoon the batter into the prepared loaf pans.

Bake for 50 to 60 minutes or until a toothpick inserted into the middle of a loaf comes out clean.

Let bread cool for at least 30 minutes before serving.