Categories: Breakfast, Fall, Quick bread
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tablespoon pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 eggs
- 2 cups sugar
- 1 (15 ounce) can pumpkin
- 1/2 cup oil
- 1 cup cranberries (whole or coarsely chopped)
Directions
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In a bowl, combine the first 4 ingredients; set aside.
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In another bowl, blend the eggs, sugar, pumpkin, and oil together; add to flour mixture.
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Stir until just moistened; fold in cranberries. Spoon/pour batter into two greased/floured 9×5 inch loaf pans.
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Bake in a 350° oven for 55-60 minutes or until pick comes out clean.
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Cool in pans for 5-10 minutes; remove loaves to wire rack and cool completely.