Pumpkin Cranberry Bread

Tonight I'm making pumpkin cranberry bread and it just feels festive because of the aroma in the house. I consider pumpkin a Thanksgiving and Christmas flavor, as well as the cranberries. This has been one of my favorite holiday recipes for years. I found it at allrecipes.com, but it's just a Libby's recipe. Simple, yummy, sweet (but still considered "real food"), and the cranberries make it look pretty when you slice it! I will be enjoying it for breakfast tomorrow.



To make your own you need:

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY'S® 100% Pure Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries

Then follow these simple steps:

1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 x 5-inch loaf pans.
2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in 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.
3. Bake for 60 to 65 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 10 minutes; remove to wire racks to cool completely.

*Sometimes I add raw sugar to the top. It's pretty and it gives you a crunchy top after the bread has been stored.