Cranberry Pumpkin Bread
Moist and delicious; great for breakfast! Prep time: 15 min. Cook time: 1 hour 10 min.1 h 25 m 2
- 3 c. all-purpose flour
- 2 tbsp. pumpkin pie spice
- 2 1/2 tsp. baking soda
- 1 tsp. salt
- 2 1/2 c. granulated sugar
- 1 can (15 oz.) 100% Pure Pumpkin
- 4 large eggs
- 3/4 c. vegetable oil
- 1/2 c. orange juice or water
- 1 tsp. cranberry tea leaves
- 1/4 c. hot water
- 1 c. sweetened dried, fresh, or frozen cranberries
Brew tea in hot water. Steep 5 min. and strain.
Preheat oven to 350° F. Grease and flour two 9x5" loaf pans.
Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
Combine sugar, pumpkin, eggs, oil , brewed tea, and juice in another large bowl. Beat until just blended. Add pumpkin mixture to flour mixture and stir just until blended. Mix in the cranberries and pour into 2 loaf pans and bake.
Bake for 60 min. or so, until a wooden toothpick inserted in center comes out clean. Cool in pans on wire racks for 15 min.; remove to wire racks to cool completely.