Jenn made this for Adam, and he said, “Make that again!” He was kind enough to make it for us while he was home for Christmas 2004. The top should form a sweet crust, and the frozen berries help make it deliciously moist. Dried cranberries can be substituted if frozen cranberries are too elusive.
Ingredients
2¼ cups all-purpose flour
1 Tbl pumpkin pie spice
2 tsp baking powder
½ tsp salt
2 large eggs
2 cups granulated sugar
1¾ cups pumpkin puree (Libby’s)
½ cup vegetable oil
1 cup fresh frozen cranberries
Directions
Preheat oven to 350 degrees. Grease and flour two 9 x 5 loaf pans. Combine flour, pumpkin pie spice, baking powder and salt in a large bowl. Combine eggs, sugar, pumpkin and vegetable oil in small mixing bowl and beat just until blended. Add pumpkin mixture to flour mixture. Stir until just moistened. Fold in cranberries. Spoon batter into prepared loaf pans. Bake for 55-60 minutes or until toothpick inserted into the middle comes out clean. Cool in pans on a wire rack for 5-10 minutes. Remove from pans and cool completely on wire rack. Note: It usually takes us 70 minutes to bake.
a little of each 