>Pumpkin Cranberry Bread

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This is yummy stuff.  I had leftover pumpkin (because we could only find the 29 oz cans at the Commissary here) and about a cup of leftover cranberries from when I made the Salsa.  I made it even more yummy by not putting in an entire cup of oil and used 1 cup of unsweetened applesauce.  This made it not so bad for you and it’s still so moist.  I have no idea of calorie content of it, but I helped everyone by that substitution.

Here’s the recipe.  It’s from Libby’s – the Pumpkin people.  It makes 2 loaves.  One for you, one for your husband’s work or the homeschool group meeting.  Those are just examples.  You don’t have to take my advice.


Ingredients:

3 cups all-purpose flour
5 teaspoons pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups granulated sugar
1 (15 ounce) can LIBBY’S Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh or frozen cranberries (I used a bit more than a cup, it still worked)

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).  Grease and flour two 9 x 5-inch loaf pans.

2. Combine flour, pumpkin pie spice, baking soda and salt in large bowl. Combine sugar, pumpkin, eggs, vegetable oil and orange juice in large mixer bowl; beat until just blended. Add pumpkin mixture to flour mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared loaf pans.

3. 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 to wire racks to cool completely.

Like I said, it’s yummy!

Here’s a pic of Eric enjoying his duckies.

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