Pumpkin Cranberry Quick Bread

I bought a bag of cranberries with nothing in mind, so I had to go searching for recipes.

Scott told me this is the best quick bread I have ever made, so I’m glad I found this recipe.

I wasn’t sure what the cranberries would do just folded into the bread batter, but they made pretty cooked berries that give you a tart little burst of flavor in this yummy sweet and spicy bread.

(This is a different recipe than the one mom used to make)

Pumpkin-Cranberry Quick Bread

Recipe taken from food.com #329550

Ingredients:

3 cups all-purpose flour

5 1/2 tsp pumpkin pie spice

2 tsp baking soda

1 1/2 tsp salt

3 cups sugar

1 (15 ounce) can pumpkin puree

4 large eggs

2 tsp pure vanilla extract

1 cup vegetable oil (I used half applesauce to cut down on some fat)

1/2 cup orange juice or 1/2 cup apple juice

1 1/2 cups cranberries (fresh or frozen)

Directions:

1. Set oven to 350 degrees F

2. Grease and flour two 9x5 inch loaf pans (I did 1, 9x5 and 3, mini loaves)

3. In a large bowl combine flour with pumpkin pie spice, baking soda, and salt.

4. In another bowl combine sugar, pumpkin puree, eggs, vanilla, oil, and juice. Beat using an electric mixer on medium speed until well combined.

5. Add the pumpkin mixture to the flour mixture and stir with a wooden spoon until just moistened (do not beat)

6. Gently fold in cranberries

7. Spoon/divide batter between the pans

8. bake for 60-65 minutes or until the loaves test done

9. Cool in pans for 10-12 minutes then remove to a wire rack to cool completely