Pumpkin-cranberry Quick Bread

Total Time: 1 hr 10 mins Preparation Time: 10 mins Cook Time: 1 hr

Ingredients

• Servings: 24
• 3 cups all-purpose flour
• 5 1/2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups sugar
• 1 (15 ounce) can pumpkin puree
• 4 large eggs
• 2 teaspoons pure vanilla extract
• 1 cup vegetable oil
• 1/2 cup orange juice or 1/2 cup apple juice
• 1 1/2-2 cups cranberries (fresh or frozen)

Recipe

• 1 set oven to 350 degrees f.
• 2 grease and flour two 9 x 5-inch loaf pans.
• 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 orange juice or apple juice; beat using an electric mixer on medium speed until well combined.
• 5 add the pumpkin mixture to the flour mixer and stir with a wooden spoon until just moistened (do not beat).
• 6 gently fold in the cranberries.
• 7 spoon/divide the batter between the pans.
• 8 bake for 60-65 minutes or until the loaves test done.
• 9 cool in pan for 10-12 minutes then remove to a wire racks to cool completely.