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Monday, October 14, 2013 Recipe: Pumpkin Cranberry Bread

2 ¼ c flour
1 T. pumpkin pie spice
2 tsp. baking powder
½ tsp. salt
2 eggs
2 c. sugar
1 ¾ c. pumpkin (15 oz size)
½ c. vegetable oil
1 c fresh (or frozen) cranberries cut in half

Combine flour, pumpkin pie spice, baking powder, and salt in large bowl. Combine eggs, sugar, pumpkin, and oil in small mixing bowl. Beat until well blended. Add pumpkin mixture to the flour mixture, stir until moistened. Fold in cranberries. Spoon batter into 2 greased and floured 9x5” loaf pans. Bake in preheated 350 degree oven for 55-60 minutes or until wooden pick inserted in center comes out clean. Cool bread in pans for 5-10 minutes, remove from pans to wire rack and cool completely.

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