Ingredients
Units
Scale
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1 tablespoon pumpkin pie spice
- 1/2 teaspoon salt
- 2 eggs (beaten)
- 1 cups brown sugar
- 1 (15 ounce) can pumpkin puree
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup fresh or dried cranberries
- Optional: 1 cup chopped pecans
Instructions
- In a large bowl combine flour, baking powder, sugar, pumpkin pie spice and salt. Mix well.
- In a separate bowl, combine pumpkin, eggs, oil and vanilla extract. Mix well.
- Add pumpkin mixture to flour mixture and stir well.
- Fold in the cranberries and optional chopped pecans.
- Transfer mixture to two lightly greased loaf pans.
- Bake in a preheated oven at 350F for approximately 45 to 55 minutes or until golden and baked through.
- Cool for 5 minutes in pan before removing to wire rack to cool completely.
Notes
Makes two loaves. Use one 15-ounce can of plain pumpkin puree or an equivalent amount of thick, drained cooked pumpkin. Fresh or dried cranberries both work; dried berries make a sweeter loaf. Pecans are optional. Cool completely before wrapping or freezing.
- Prep Time: 15
- Cook Time: 55
Nutrition
- Serving Size: 1 slice (1/12 recipe)
