Cranberry sauce is a Thanksgiving tradition in many families. This year, try something new by adding fresh cranberries to breads, desserts, and other holiday recipes.
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Pumpkin cranberry bread
Yield 24 slices
This moist, flavorful bread is a terrific snack or Thanksgiving breakfast treat. The flavors of cranberry and pumpkin come together beautifully. One batch makes two large loaves. Recipe is courtesy of Libby's.
- 3 cups all-purpose flour
- 1 tablespoon plus 2 teaspoons pumpkin pie spice
- 2 teaspoons baking soda
- 1 1/2 teaspoons salt
- 3 cups granulated sugar
- 1 can, 15-ounces, Libby's 100% Pure Pumpkin
- 4 large eggs
- 1 cup vegetable oil
- 1/2 cup orange juice or water
- 1 cup sweetened dried, fresh or frozen cranberries
- Preheat oven to 350 degrees F. Grease and flour two 9 x 5-inch loaf pans.
- Combine flour, pumpkin pie spice, baking soda, and salt in a large bowl. Combine sugar, pumpkin, eggs, oil, and juice in a large mixing bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.
- 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 loaves to wire racks to cool completely.
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