Mom's Fresh Cranberry-Pumpkin Bread

This tangy-sweet cranberry-pumpkin bread with fresh cranberries and canned pumpkin freezes well and tastes delicious warm or at room temperature.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 260 Calories

Ingredients

• 4 eggs
• 2 teaspoons baking soda
• 1 (12 ounce) package fresh cranberries
• 1 serving cooking spray
• 0.66666668653488 cup milk
• 3.5 cups all-purpose flour
• 0.5 cup canola oil
• 2.5 cups white sugar
• 1.5 tablespoons pumpkin pie spice
• 1.5 cups canned pumpkin puree

Recipe Instructions

Step 1

Combine flour, sugar, pumpkin pie spice, and baking soda in a large bowl.

Step 2

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes, then remove to cooling racks to cool completely.

Step 3

Preheat the oven to 325 degrees F (165 degrees C). Grease two 9x5-inch loaf pans with cooking spray.

Step 4

Combine pumpkin puree, eggs, milk, and oil in a separate bowl. Add the pumpkin puree mixture to the flour mixture, and beat until well combined. Fold in cranberries. Divide batter between the prepared pans.