Pumpkin Bread with a Kick
Great for holiday gifting or snacking!
Just popping in to share seasonal good wishes with a favorite pumpkin quick bread recipe. I love the twist of cranberry and have baked this Libby’s original for at least three decades. That qualifies as a vintage recipe, right?! This version makes two large, yummy loaves or four small ones. If you try it, let me know what you think!
Pumpkin Cranberry Quick Bread
2 slightly beaten eggs
2 cups sugar
1/2 cup oil
1 cup solid-pack pumpkin
2 1/4 cups flour
1 tablespoon pumpkin pie spice
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped fresh cranberries
Combine eggs, sugar, oil, and pumpkin; mix well. Combine flour, pie spice, soda, and salt in separate large bowl. Make well in center. Pour pumpkin mixture into well and stir just until dry ingredients are moistened. Stir in cranberries. Spoon batter into greased and floured aluminum loaf pans.
Bake in a 350-degree oven until toothpick inserted in center comes out clean. Approximately an hour for full-size loaves, 35-40 minutes for smaller.
I love pumpkin bread! I must try this recipe.