Mini Pumpkin Cranberry Bread

  • 3 cups flour
  • 1 tbsp + 2 tsp pumpkin pie spice
  • 2 tsp baking soda
  • 1 1/2 tsp salt
  • 3 cups sugar
  • 1 can (15 oz.) Libby's 100% pure pumpkin
  • 4 large eggs
  • 1 cup vegetable oil
  • 1/2 cup orange juice or water
  • 5 oz. bag of dried cranberries

 

1. Combine flour, spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, oil, and juice in small mixing bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir until moistened. Fold in cranberries.

2. Spoon batter into 6 greased and floured 5 x 3-inch disposable loaf pans.

3. Bake in a preheated 350 oven for 50 - 55 minutes or until a toothpick inserted in center comes out clean. Cool in pans for 10 minutes; remove to wire racks to cool.

This bread freezes well.