Description
Delicious, moist and tangy bread. Good for lunch boxes and anytime snacks!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- ½ teaspoon salt
- 2 eggs
- 2 cups white sugar
- 1 (15 ounce) can pumpkin puree
- ½ cup vegetable oil
- 1 cup dried cranberries
- 1 cup chopped walnuts
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9×5 inch loaf pans (or 4 mini loaf pans).
- In a mixing bowl
- combine flour
- pumpkin pie spice
- baking powder and salt.
- Combine eggs
- sugar
- pumpkin and oil in small mixing bowl
- beat until just blended. Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
- Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans
- begin checking bread after 25 minutes.)
Prep Time: 20 mins
Cook Time: 1 hr
Total Time: 1 hr 20 mins
Servings: 14