Dec 11 2003
Cranberry Pumpkin Bread |
Cranberry Pumpkin Bread
2 large eggs, slightly beaten
1 1/2 cups sugar
1/3 cup plus 1 tbsp canola oil
1 cup packed unsweetened pumpkin
1 tsp vanilla extract
2 1/4 cups flour
1 tsp ground cinnamon
1/2 tsp ground allspice
1 tsp baking soda
1 cup chopped cranberries
Preheat the oven to 350°F. Coat a 9x5x3 inch loaf pan with nonstick cooking spray and dust with flour.
In a large bowl, combine the eggs, sugar, canola oil, pumpkin, and vanilla.
In a separate bowl, combine the flour, cinnamon, allspice, and baking soda. Make a well in the center. Pour the pumpkin mixture into the well. Mix just until moistened. Stir in the cranberries.
Spoon the batter into the prepared loaf pan. Bake for 1 to 1 1/4 hours, or until a toothpick inserted in the center comes out clean.
Cool in the pan on a wire rack.