Pumpkin Cranberry Bread

Ingredients

• 2 cups all-purpose flour
• 1 tbsp plus 2 tsp pumpkin pie spice
• 2 tsp baking soda
• 1 ½ tsp salt
• 2 cups sugar
• 1 (15 oz) can pumpkin
• 4 large eggs
• 1 cup vegetable oil
• ½ cup apple juice
• 1 cup fresh, frozen, or sweetened dried cranberries
• Nuts (optional)

Directions

1. Preheat oven to 350°F. Grease and flour five or six 5x3-inch disposable or metal loaf pans.
2. Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl.
3. Combine sugar, pumpkin, eggs, oil, and apple juice in another bowl. Beat until just blended.
4. Add pumpkin mixture to the flour mixture. Stir just until moistened.
5. Spoon batter into prepared loaf pans.
6. Bake for 50 to 55 minutes or until a toothpick inserted in the center comes out clean. Smaller pans will take a few minutes less.
7. Cool in pans on wire racks for 10 minutes. Remove to wire racks to cool completely.

Notes

• Can be made ahead.
• Can be frozen.

Original Recipe