This pumpkin cranberry bread is moist tangy and perfect for the holidays Walnuts add a delicious crunch
Prep Time
1 hr
Dificult
Medium
Servings
14
Ingredients
Instructions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans (or 4 mini loaf pans).
Combine flour
pumpkin pie spice
baking powder
and salt in a mixing bowl.
Combine sugar
pumpkin purée
eggs
and oil in a small mixing bowl. Beat until just blended.
Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
Bake in the preheated oven until a toothpick inserted into the center comes out clean
about 50 to 60 minutes.
Cook’s Note
If using mini loaf pans