Pumpkin Cranberry Bread
Contributed by: NAPSA
(NAPSA) - This simple-to-make treat can be beautifully wrapped and sent to friends and family, no matter where they might be during the holidays.
See also Gift-Wrapping Tips for Holiday Goodies.
- 3 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can (15 ounces) Libby's 100% Pure Pumpkin
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup Apple Flavor Libby's Juicy Juice 100% Juice
- 1 cup sweetened dried, fresh or frozen cranberries
Preheat oven to 350 F. Grease and flour five or six 5 x 3-inch mini-disposable or metal loaf pans.
Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil and apple juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
Bake for 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.
Serving Size: Makes 5 or 6 mini loaves