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Mini Pumpkin Cranberry
Breads
3 cups flour
1 tablespoon plus 2 teaspoon pumpkin pie spice
2 teaspoons baking soda
1 1/2 teaspoons salt
3 cups sugar
1 can (15 oz) pumpkin
4 large eggs
1 cup vegetable oil
1/2 cup orange juice or water
1 cup sweetened dried, fresh, or frozen cranberries
Combine flour, spice, baking soda, and salt in large
bowl. Combine sugar, pumpkin, eggs, oil, and juice in small
mixer bowl; beat until just blended. Add pumpkin mixture to
flour mixture; stir just until moistened. Fold in
cranberries. Spoon batter into 5 greased and floured 5x3
inch disposable loaf pans. Bake in preheated 350 degree oven
for 50-55 minutes or until wooden pick inserted in center
comes out clean. Cool on pans for 10 minutes; remove to wire
racks to cool.
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