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Pumpkin Cranberry Orange Bread
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Description
Moist and yummy with all the flavors of fall!
Ingredients
- 3-½ cups Flour
- 2 teaspoons Cinnamon
- 1 teaspoon Salt
- 1 teaspoon Baking Soda
- ½ teaspoons Baking Powder
- 2 teaspoons Orange Peel
- 1-½ stick Softened Butter
- 2 cups Sugar
- 3 whole Eggs
- 15 ounces, weight Can Pumpkin
- ½ cups Dried Cranberries
Preparation
Mix flour, cinnamon, salt, soda and baking powder in a small bowl. Toss in the orange peel. Set aside.
Cream butter and sugar in a large mixing bowl. Add pumpkin and eggs, one at a time. Add dry ingredients and beat on low until just moistened. Fold in cranberries. Bake at 350 degrees in greased loaf pans. For mini loaves (makes 5), bake for 35 to 40 minutes. For regular loaves, bake for 50 to 60 minutes.
Let cool in pans for 10 minutes, then turn out.
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