Nutty Cranberry Pumpkin Bread

There is nothing as tasty as a little slice of fruit bread to go with your morning or afternoon coffee…and THIS ONE is super easy to make so you’ll be enjoying it in no time flat!

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Nutty Cranberry Pumpkin Bread

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3 cups flour

1 1/2 Tablespoons pumpkin pie spice

2 teaspoons baking powder

1 teaspoon salt

2 1/2 cups granulated sugar

1/2 cup firmly packed brown sugar

1 can PURE pumpkin (15 oz) NOT pumpkin pie filling!!!

4 eggs

1 cup vegetable oil

1/2 cup orange juice

1 teaspoon Mexican Vanilla (I sell this in my online BOUTIQUE…sooooooo good!)

1 cup dried cranberries

1/2 cup chopped pecans

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In a large mixing bowl, combine the flour, pumpkin pie spice, baking powder, salt and sugars.  In another large bowl combine the remaining ingredients, mixing well to get the eggs all mixed up really good!  Slowly add the pumpkin mixture to your big bowl of dry ingredients and stir just until blended…you don’t need a mixer for this…just use a big spoon.

Spoon the batter into two 9 x 5-inch loaf pans that you have greased and floured well…you don’t want this bread to stick!!!  Bake in a preheated 350 degree oven for 60-70 minutes.  Use a cake tester or long toothpick inserted in the center to test for doneness.  This bread takes a while to bake, so you want to make sure that the inside gets done.

Remove from oven and cool in the pan on a wire rack for about 15 minutes, then turn them out and let them continue cooling on the wire rack.  Slice and serve.  Wrap any unused bread in foil to keep it nice and fresh.

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Bone appetit!

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