Pumpkin Cranberry Bread You Have To Try

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Pumpkin Cranberry Bread

"Delicious, wet and tangy bread. Good for lunch packing containers and whenever snacks!"

Ingredients :

2 1/four cups all-motive flour
1 tablespoon pumpkin pie spice
2 teaspoons baking powder
1/2 teaspoon salt
2 eggs
2 cups white sugar
1 (15 ounce) can pumpkin puree
half of cup vegetable oil
1 cup dried cranberries
1 cup chopped walnuts

Instructions :

Prep : 20M	Cook : 14M	Ready in : 1H20M

Preheat oven to 350 stages F (a hundred seventy five ranges C). Grease and flour 2 9x5 inch loaf pans (or 4 mini loaf pans).
In a mixing bowl, combine flour, pumpkin pie spice, baking powder and salt.
Combine eggs, sugar, pumpkin and oil in small blending bowl, beat until just blended. Stir the moist mixture into the dry with a wood spoon until batter is simply moistened. Fold the cranberries and walnuts into the batter. Spoon the batter into the organized loaf pans.
Bake in preheated oven for 50 to 60 minutes. (If using mini loaf pans, start checking bread after 25 minutes.)

Notes :

Reynolds® Aluminum foil may be used to preserve meals moist, cook dinner it frivolously, and make clean-up easier.

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