Pumpkin Cranberry-Nut Bread
This ever-so-slightly sweet quick bread has become an absolute must for Thanksgiving dinner...it is repeatedly demanded by any that have tasted it that I supply at least one loaf to any holiday function that I attend or host!
Serve with soft or whipped butter at dinner, vanilla ice cream at dessert, or just coffee the morning after...if there is any left over from the night before! This recipe makes two loaves, but you may find you will want to make a double recipe next time if you want any for breakfast in the morning!"Yum. I made this in a Pampered Chef single serve stoneware piece and it turned out wonderful. They were like big muffins. " - carrie_l_mccormack
Yield: 20 Ready in 1 hours, 20 minutes
21 people trying soon
Verified by stevemur
Pumpkin Cranberry-Nut Bread Preparation
Combine eggs, sugar, oil and pumpkin; mix well. Set aside.
Combine flour, pie spice, soda and salt in a large bowl. Make a well in the center and pour pumpkin mixture into the well, stirring just until dry ingredients are moistened. Add cranberries and nuts; stir just until combined evenly. Do not over-mix.
Spoon batter into two greased and floured loaf pans (8x3 ¾ x2 ½ “). Bake in moderate oven (350°F) for one hour or until toothpick inserted in center comes out clean.
Allow the loaves to cool slightly in the pans while on wire racks, approximately 10 minutes. Remove from pans and continue to cool completely on the racks, covered lightly with a tea towel.
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