LIBBY'S® PUMPKIN CRANBERRY BREAD

LIBBY'S® PUMPKIN CRANBERRY BREAD

Enjoy this irresistibly moist and flavorful LIBBY'S® Pumpkin Cranberry Bread. Delicious for breakfast or a snack. One batch makes two large loaves; one for now and one for later. Or bake into mini loaves. They make great gifts for teachers, neighbors, and friends!

PUMPKIN & PARMESAN PIZZA

 : EasyLEVEL

: 10minutesPREP

: 60minutesCOOK

SERVINGS: 24 servings (12 slices per loaf)

INGREDIENTS

• 3 cups all-purpose flour
• 1 tablespoon plus 2 teaspoons pumpkin pie spice
• 2 teaspoons baking soda
• 1 1/2 teaspoons salt
• 3 cups granulated sugar
• 1 can (15 ounces) LIBBY'S® 100% Pure Pumpkin
• 4 large eggs
• 1 cup vegetable oil
• 1/2 cup orange juice or water
• 1 cup sweetened dried, fresh, or frozen cranberries

American kitchen": Beef & Pumpkin shepherd's pie

Step 1

Preheat oven to 350° F. Grease and flour two 9 x 5-inch loaf pans.

Step 2

Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Combine sugar, pumpkin, eggs, oil, and juice in a large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

Step 3

Bake for 60 to 65 minutes or until the wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely. The recipe makes two loaves.

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