Monday, October 11, 2010

Cranberry Pumpkin Bread

In honor of fall, an easy, yummy, pumpkin bread. Enjoy!

Cranberry Pumpkin Bread

4 eggs
2 C. pumpkin puree
1 C. vegetable oil
4 C. sugar
4 1/2 C. flour
2 Tbls. pumpkin pie spice
2 tsp. baking soda
1 tsp. salt
4 C. fresh cranberries, chopped in a food processor

Preheat oven to 350 degrees.
In a bowl, mix eggs, pumpkin, and oil. Add dry ingredients and mix well. Add cranberries and mix. Divide dough into 2 large loaf pans and 1 small loaf pan. Bake for 50 min.

Note - to make it healthier, you could use whole wheat flour instead of white, use 1/2 c. applesauce for half of the oil, and cut the sugar down some. I have not tried it with sugar substitute or a less refined sugar. If you experiment, let me know how it turns out!

1 comment:

  1. Allison, this sounds delicious. I will definitely be trying it out. When making muffins/quick breads I always substitute whole wheat flour, applesauce for all the oil and use either un-refined sugar or Agave nectar for the sugar and, so far it's been a complete success, I will let you know how this goes. Thanks for posting!!!


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