Delicious, moist, and tangy cranberry pumpkin bread. Good for lunch boxes and anytime snacks!
Ingredients
- ¼ cups all-purpose flour: 2 piece
- pumpkin pie spice: 1 Tbsp
- baking powder: 2 tsp
- salt: 0.5 tsp
- white sugar: 2 cups
- pumpkin puree: 1 can (15 ounce can)
- eggs: 2 piece
- vegetable oil: 0.5 cup
- cranberries: 1 cup (dried)
- walnuts: 1 cup (chopped)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans (or 4 mini loaf pans).
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Combine flour, pumpkin pie spice, baking powder, and salt in a mixing bowl.
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Combine sugar, pumpkin purée, eggs, and oil in a small mixing bowl. Beat until just blended.
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Stir the wet mixture into the dry with a wooden spoon until batter is just moistened. Fold cranberries and walnuts into the batter. Spoon the batter into the prepared loaf pans.
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Bake in the preheated oven for 50 to 60 minutes (if using mini loaf pans, begin checking bread after 25 minutes).
