Pumpkin Cranberry Bread Popular Recipes

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Pumpkin Cranberry Bread

"Delicious, wet and tangy bread. Good for lunch boxes and every time snacks!"

Ingredients :

2 1/four cups all-reason flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
half cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

Instructions :

Prep : 20M	Cook : 14M	Ready in : 1H20M

Preheat oven to 350 tiers F (175 degrees C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
In a mixing bowl, integrate flour, pumpkin pie spice, baking powder and salt.
Combine eggs, sugar, pumpkin and oil in small mixing bowl, beat till simply blended. Stir the wet aggregate into the dry with a wooden spoon until batter is simply moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
Bake in preheated oven for fifty to 60 minutes. (If the use of mini loaf pans, start checking bread after 25 minutes.)

Notes :

Reynolds® Aluminum foil may be used to preserve food wet, cook it lightly, and make smooth-up easier.

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