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Pumpkin Cranberry Bread

This pumpkin cranberry bread is great for a fall dessert, or breakfast. Kids also love a slice of this bread in their lunch box, or for an afternoon snack.

Pumpkin Cranberry Bread - makes 2

Ingredients:

3 1/2 cups flour

2 cups sugar

4 teaspoons baking powder

1 teaspoon baking soda

2 teaspoons cinnamon

1 teaspoon nutmeg

2 cups pumpkin

1 cup vegetable oil

4 eggs

2 teaspoon vanilla

1 1/2 cups cranberries chopped (fresh or frozen)

1/2 cup nuts (optional)

Directions: Preheat oven to 350 degrees. Grease 2 large loaf pans. In a large mixing bowl combine the flour, sugar, baking powder, baking soda, cinnamon, and nutmeg. Mix in the pumpkin, vegetable oil, eggs, and vanilla. Mix until ingredients are moist. Stir in the cranberries and nuts. Spread the batter evenly between the two loaf pans. Bake at 350 degrees for about an hour. Stick a toothpick to the center of the bread, if it pulls out clean, it is ready. Take out of the oven, and let cool.

This is a great fall and holiday bread. Serve on a festive platter garnished with nuts as part of your Thanksgiving or Christmas meal. Enjoy!

Continue reading on Examiner.com Homemade pumpkin cranberry bread - Burlington baking | Examiner.com http://www.examiner.com/baking-in-burlington/homemade-pumpkin-cranberry-bread#ixzz1ZGLJ5RwU

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