Pumpkin Cranberry Bread

You might associate pumpkin and cranberries with the holidays.  I don’t.  I love both ingredients and when I saw this combo, I knew I’d make it mine.  You can make it yours too!  That’s what sharing’s all about! 

 

3 cups flour
3 tsp. cinnamon
1 tsp. nutmeg
1 tsp. ginger
1/2 tsp. cloves
2 tsp. baking soda
1 1/2 tsp. salt
3 cups sugar/Splenda
15 oz. can of Pumpkin
4 eggs
1 cup vegetable oil
1/2 cup orange juice
1 cup fresh cranberries

Preheat oven to 350 degrees. Grease and flour two 9×5 loaf pans.

Combine flour, spices, baking soda and salt in a large bowl. Combine sugar/Splenda, pumpkin, eggs, vegetable oil and orange juice in a large mixer bowl. Beat until just blended. Add pumpkin mixture to flour mixture and stir just until moistened. Fold in cranberries. Spoon batter into prepared pans.

Bake for 60-65 minutes or until wooden pick inserted in the center comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans and cool completely on wire racks.