Recipe for Pumpkin Cranberry Bread


3 cups all-purpose flour
1 tablesppon plus 2 teaspoons pumpkin pie
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups white sugar
1 15 ounce can pumpkin
4 large eggs
1 cupp vegetable oil
1/2 cup apple juice
1 cup fresh or frozen cranberries

Heat oven to 350. Grease and flour 2 loaf pans.
In a large bowl, combine flour, pumpkin pie spice, baking soda, and salt. In a mixing bowl, combine sugar, pumpkin, eggs, oil, and apple juice. Beat until just blended.
Add pumpkin mixture to flur mixture; stir just until moistened. Fold in cranberries. Spoon batter into prepared pans.
Bake 50 to 55 minutes or until done.
Cool pans for 10 minutes; remove bread from pans to continue cooling.

2 loaves
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