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Enjoy this recipe from Flavors of Fall Cookbook.
Submitted by: Angie Venable from Gooseberry Patch
2-1/4 c. all-purpose flour
1 T. pumpkin pie spice
2 t. baking powder
1/2 t. salt
2 eggs
2 c. sugar
15-oz. can pumpkin
1/2 c. oil
1 c. cranberries
Combine flour, pumpkin pie spice, baking powder and salt in a large mixing bowl; set aside. Blend eggs, sugar, pumpkin and oil together in a small mixing bowl; add to flour mixture. Stir until just moistened; fold in cranberries. Spoon batter into 2 greased and floured 9”x5” loaf pans; bake at 350 degrees for 55 minutes to one hour, or until a toothpick inserted in the center removes clean. Cool in pans for 5 to 10 minutes; remove to wire rack to cool completely. Makes 16 servings. | |
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Combine flour, pumpkin pie spice, baking powder and salt in a large mixing bowl; set aside. Blend eggs, sugar, pumpkin and oil together in a small mixing bowl; add to flour mixture. Stir until just moistened; fold in cranberries. Spoon batter into 2 greased and floured 9”x5” loaf pans; bake at 350 degrees for 55 minutes to one hour, or until a toothpick inserted in the center removes clean. Cool in pans for 5 to 10 minutes; remove to wire rack to cool completely. Makes 16 servings. |
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